Moroccan Lamb Tagine with Raisins, Almonds, and Honey

Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Photo by Sang An

Ingredients

  • ¾ teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon saffron threads
  • ¼ cup unsalted butter
  • 1 ¼ cups whole blanched almonds
  • 3 cups water
  • 2 garlic cloves
  • + 9 more ingredients
    • 1 ¼ cups raisins
    • ¾ teaspoon ground ginger
    • couscous
    • 1 large onion
    • 2 teaspoons salt
    • 3 pounds boneless lamb shoulder
    • 2 3-inch cinnamon sticks
    • 2 teaspoons ras-el-hanout
    • ½ cup honey

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. Stir in raisins, almonds, honey, and ground cinn...

View full recipe at Epicurious

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