Lamb Tagine
By: Anonymous
Published: Friday, December 4, 2009 - 1:31am

Ingredients




2 pounds LAMB CUT INTO 1'' CUBES
1 teaspoon SALT
2 teaspoons FRESH GROUND PEPPER
1/2 teaspoon SAFFRON, CRUSHED
1 teaspoon GROUND GINGER
2 CLOVES GARLIC, PRESSED
1 lrg YELLOW ONION, CHOPPED
1 small BUNCH PARSLEY (OPP.)
4 tablespoons GHEE OR OIL
1/2 PRESERVED LEMON, SKIN ONLY
2 teaspoons CINNAMON
1/4 cup HONEY
2 tablespoons ORANGE BLOSSOM WATER
1 tablespoon SESAME SEEDS
6 ounces Blanched almonds, slivered

Preparation

1 IN A 6 QT. POT, PUT LAMB, SALT, PEPPER, SAFFRON, GINGER, GARLIC, ONION ADN OPTIONAL PARSELY, AND ADD 3 Tb OF THE OIL OR GHEE. ADD 2-1/2 c OF WATER, ENOUGH TO JUST BARELY COVER. SIMMER FOR 1-1/2 HOUR OR UNTIL MEAT IS TENDER. 2 CHOP THE PRESERVED LEMON SKIN INTO TINY PIECES, ADD WITH CINNAMON AND SIMMER, UNCOVERED FOR ANOTHER 15 MINUTES. THEN ADD THE HONEY AND ORANGE BLOSSOM WATER AND COOK FOR A FEW MINUTES MORE UNTIL THE SAUCE IS QUITE THICK AND REDUCED. JUST BEFOR SERVING TOAST SESAME SEEDS IN FRY PAN WITH ALMONDS IN THE REMAINING Tb OF OIL OR GHEE THEN SPRINKLE OVER THE MEAT. 3 THIS IS DELICIOUS SERVED OVER COUSCOUS. THIS STEW CAN BE MADE WITH PORK OR CHICKEN.