Lamb Tangine

Photo: flickr user TheGirlsNY

Ingredients

2 pounds Boneless lamb shoulder cut in 1" cubes

1 teaspoon Salt or to taste

2 teaspoons Freshly-ground black pepper or to taste

teaspoon Saffron threads

or 1/2 tsp saffron colored powder

1 teaspoon Ground ginger

2 Garlic cloves crushed

1 lrg Onion chopped fine

1 bn Parsley chopped fine

4 tablespoons Olive oil

Preserved lemon, (diced, no pulp) see * Note

2 teaspoons Ground cinnamon

cup Honey

2 tablespoons Orange-blossom water see * Note

1 tablespoon Sesame seeds

6 ounces Slivered almonds blanched

Preparation

* 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 2 1/2 cups water, enough to barely cover. Simmer, covered, for 1 1/2 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.