Lamb Tangine

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

1
* Note: Available in Middle Eastern markets.
2
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.
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. Salt and pepper to taste.
4
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.
5
This is delicious served over couscous.
6
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.

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Yield:

8.0 servings

Added:

February 12, 2010

Creator:

Anonymous

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