Lamb tagine

Yield: 4 Servings

Measure Ingredient
2 pounds LAMB CUT INTO 1'' CUBES
1 teaspoon SALT
2 teaspoons FRESH GROUND PEPPER
½ teaspoon SAFFRON, CRUSHED
1 teaspoon GROUND GINGER
2 CLOVES GARLIC, PRESSED
1 large YELLOW ONION, CHOPPED
1 small BUNCH PARSLEY (OPP.)
4 tablespoons GHEE OR OIL
½ PRESERVED LEMON, SKIN ONLY
2 teaspoons CINNAMON
¼ cup HONEY
2 tablespoons ORANGE BLOSSOM WATER
1 tablespoon SESAME SEEDS
6 ounces Blanched almonds, slivered

GARNISH

IN A 6 QT. POT, PUT LAMB, SALT, PEPPER, SAFFRON, GINGER, GARLIC, ONION ADN OPTIONAL PARSELY, AND ADD 3 Tb OF THE OIL OR GHEE. ADD 2-½ c OF WATER, ENOUGH TO JUST BARELY COVER. SIMMER FOR 1-½ HOUR OR UNTIL MEAT IS TENDER.

CHOP THE PRESERVED LEMON SKIN INTO TINY PIECES, ADD WITH CINNAMON AND SIMMER, UNCOVERED FOR ANOTHER 15 MINUTES. THEN ADD THE HONEY AND ORANGE BLOSSOM WATER AND COOK FOR A FEW MINUTES MORE UNTIL THE SAUCE IS QUITE THICK AND REDUCED. JUST BEFOR SERVING TOAST SESAME SEEDS IN FRY PAN WITH ALMONDS IN THE REMAINING Tb OF OIL OR GHEE THEN SPRINKLE OVER THE MEAT.

THIS IS DELICIOUS SERVED OVER COUSCOUS. THIS STEW CAN BE MADE WITH PORK OR CHICKEN.

Posted to MM-Recipes Digest V4 #8 by valerie@... (valerie) on Feb 16, 1999

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