Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Olga Woltman
ingredients
- 2 teaspoons ras-el-hanout*
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground ginger
- 1/4 teaspoon crumbled saffron threads
- 3 cups water
- 3 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, coarsely grated (1 cup)
- 2 garlic cloves, finely chopped
- 2 (3-inch) cinnamon sticks
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/4 cups raisins
- 1 1/4 cups whole blanched almonds
- 1/2 cup honey
- 1 teaspoon ground cinnamon
directions
- 1
Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
- 2
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
- 3
Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
- 4
Cooks’ note:
- 5
• Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.
Source: WoWo Kitchen
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