Lamb Tagine
Photo: flickr user Charles Haynes
Ingredients
2 pounds LAMB CUT INTO 1'' CUBES
1 teaspoon SALT
2 teaspoons FRESH GROUND PEPPER
1/2 teaspoon SAFFRON, CRUSHED
1 teaspoon GROUND GINGER
2 CLOVES GARLIC, PRESSED
1 lrg YELLOW ONION, CHOPPED
1 small BUNCH PARSLEY (OPP.)
1/2 PRESERVED LEMON, SKIN ONLY
2 teaspoons CINNAMON
1/4 cup HONEY
2 tablespoons ORANGE BLOSSOM WATER
1 tablespoon SESAME SEEDS
6 ounces Blanched almonds, slivered
Preparation
1
2
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.
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Yield:
4.0 servings
Added:
Friday, December 4, 2009 - 1:31am