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  Added: Oct 30, 2008  •  Visited (321)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb Stew
(Lamb Tagine)
What You Need:
  • 2 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon saffron threads, crushed, or ½ teaspoon saffron-colored powder
  • 1 teaspoon ground ginger
  • 2 garlic cloves, peeled and crushed
  • 1 large yellow onion, peeled and finely chopped
  • Small bunch of parsley, finely chopped (optional)
  • 4 tablespoons Ghee or oil
  • ½ Preserved Lemon, diced, no pulp
  • 2 teaspoons ground cinnamon
  • ¼ cup honey
  • 2 tablespoons orange-blossom water (available at Middle Eastern markets)

    GARNISH (OPTIONAL)
  • 1 tablespoon sesame seeds
  • 6 ounces blanched slivered almonds

  • How To Cook:
    1. In a 6-quart pot, put the lamb, salt, pepper, saffron, ginger, garlic, onion, optional parsley, and 3 tablespoons of the oil or Ghee.

    2. Add 2½ cups water, enough to just barely cover. Simmer, covered, for 1½ hours or until the meat is very tender.

    3. 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.

    4. Salt and pepper to taste.

    5. Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil or Ghee, then sprinkle them over the meat.

    6. This is delicious served over Couscous (other).

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Honey
    Dish » Main Courses

     





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