With French and Moroccan inspired flavors, chef Thomas Grzybinski at Lolita Tartine shares his recipe for apricot and prune Lamb Tajine. The robust stone fruits paired with meaty chunks of lamb add a tangy and sugary kick to the plate. Lolita Tartine brings you an unforgettable dish that infuses your taste buds with an exquisite zest of exotic spices.

Ingredients: 2 tsp. olive oil; 2 tsp. blanched almonds; 2 finely chopped onion; 3 finely chopped garlic cloves; pinch of french ginger chopped; pinch of saffron; 2 tsp. coriander seeds; 2 sticks of cinnamon; 1 lb. boned lamb from shoulder or leg; 12 dried prunes soaked in water for one hour; 12 dried apricots; 4 strips orange peel; sea salt-pepper; fresh cilantro; cumin; ras el hanout.

Heat the oil in a heavy casserole dish and stir in the almonds. Add onions and garlic and saute until they start to get some color. Stir in the ginger, saffron, cinnamon sticks, coriander seeds, ras el hanout and cumin.

Toss in the lamb and saute for two minutes. Pour enough water to just cover the meat and let it boil. Reduce the head cover and let it cook for about an hour until the meat is tender. Add the dried prunes and figs and cover for 20 minutes. Add salt and pepper, stir and simmer for 10 minutes. Add some cilantro and serve with couscous side.

Lolita Tartine, 1419 5th St., Sarasota, 941-952-3172.