Lamb Tangine
By: Anonymous
Published: Friday, February 12, 2010 - 4:57pm

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.