Moroccan Lamb Tagine with Raisins, Almonds, and Honey

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

Ingredients

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

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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