Lamb tangine wiht onions and raisins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 2½ | pounds | Lamb; cubed |
| 1½ | tablespoon | Oil |
| 2 | mediums | Tomatoes; peeled, seeded and diced |
| 2 | mediums | Onions; diced |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Chopped parsley |
| ¼ | teaspoon | Saffron -or- |
| ½ | teaspoon | Tumeric |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Water |
| 1 | pounds | Onions; sliced |
| 2 | tablespoons | Butter |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Pepper (up to) |
| 1 | cup | Sugar |
| 1 | cup | Raisins; washed |
Directions
In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat to simmer and add the next 6 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Saut‚ onion in butter until light brown. Add cinnamon, pepper, ½ cup sugar and raisins. Cook for 10 minutes or until thick. Add ½ of the juice from the stew to the raisin mixture and continue to cook adding more sugar to taste until mixture is dark brown. Add raisin mixture to the stew. Yield: 6 to 8 servings.
KATHY BIRD (MRS. ALLEN W.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .