LAMB TAGINE WITH HONEY
Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times.
Provided by chia2160
Categories Lamb/Sheep
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
- Add the meat and rub in the paste, coating evenly.
- Cover and refrigerate overnight.
- In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
- Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
- Add the marinated meat to the pot and then the chicken stock to cover the meat.
- Bring the stock to a boil, and skim off any scum that appears.
- Reduce the heat to low, cover and simmer, stirring from time to time.
- Add water if the pot becomes too dry.
- Stew until the meat is tender, about 1 1/2 hours.
- Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
- (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
- Serve immediately with couscous, rice or potatoes.
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laddy boy
[email protected]This was the worst tagine I've ever had. The lamb was tough and the sauce was bland.
freefire gaming
[email protected]I wasn't a big fan of the flavor of this tagine, but I think it's because I'm not a big fan of lamb.
William Namok
[email protected]This recipe was a bit too complicated for me, but I'm sure it would be great for someone who is more experienced in cooking.
Dena Shaw
[email protected]I found that the lamb was a bit dry, but the sauce was delicious.
MD Alomgir Kobir
[email protected]This was a bit too spicy for my taste, but I think it would be perfect for someone who likes spicy food.
ODION Ken
[email protected]This tagine is a labor of love, but it's worth it.
Tashreeqah Lakay
[email protected]This was a great recipe for a special occasion.
Bharat Parshai
[email protected]I will definitely be making this again.
Steven Martinez
[email protected]This lamb tagine is a keeper!
Atiq Ullah
[email protected]I highly recommend this recipe.
Dave Akpa
[email protected]This was delicious! I made it exactly as the recipe said and it turned out perfect.
Peter Njuguna
[email protected]This tagine is a great way to use up leftover lamb. It's also a great make-ahead meal.
Misty Ivy
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The lamb was tender and flavorful, and the sauce was rich and complex.
Richard Junior Sinamoi
[email protected]This lamb tagine is the perfect comfort food for a cold winter night. It's hearty, flavorful, and incredibly satisfying.
Eoin Doq
[email protected]I love how easy this recipe is to make. I can throw it in the slow cooker in the morning and have a delicious dinner waiting for me when I get home from work.
elandre vermaak
[email protected]This was my first time making tagine and it turned out great! The lamb was incredibly tender and the sauce was flavorful and complex.
Jovan Kirya
[email protected]I've made this tagine a few times now and it's always a crowd-pleaser. The lamb is always tender and flavorful, and the sauce is rich and delicious.
torrie riley-otubusin
[email protected]This recipe was easy to follow and produced amazing results. The lamb was tender and juicy, and the sauce was perfectly balanced between sweet and savory.
Opelong Matshwisa
[email protected]This lamb tagine was a hit at my dinner party! The meat was fall-apart tender and the sauce was incredibly flavorful. I especially appreciated the use of honey, which added a touch of sweetness to balance out the savory spices.