Yield: 4 servings
|2 pounds||Boneless lamb shoulder; cut in 1\" cubes|
|1 teaspoon||Salt; or to taste|
|2 teaspoons||Freshly-ground black pepper; or to taste|
|½ teaspoon||Saffron threads|
|\N \N||Or 1/2 tsp saffron colored powder|
|1 teaspoon||Ground ginger|
|2 \N||Garlic cloves; crushed|
|1 large||Onion; chopped fine|
|1 bunch||Parsley; chopped fine|
|4 tablespoons||Olive oil|
|½ \N||Preserved lemon; (diced, no pulp), see * Note|
|2 teaspoons||Ground cinnamon|
|2 tablespoons||Orange-blossom water; see * Note|
|\N \N||=== GARNISH ===|
|1 tablespoon||Sesame seeds|
|6 ounces||Slivered almonds; blanched|
* Note: Available in Middle Eastern markets.
In a 6-quart pot put the lamb, salt, pepper, saffron, ginger, garlic, onion, parsley and 3 tablespoons of the oil. Add 2½ cups water, enough to barely cover. Simmer, covered, for 1 ½ hours or until the meat is very tender. Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced.
Salt and pepper to taste. Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil, then sprinkle them over the meat. This is delicious served over couscous.
Comments: This is every bit as good as the lamb tangines you will find in Moroccan restaurants. The preserved lemon adds authentically wonderful flavor to this dish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-06-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.