MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS AND HON
I figured it was time to do a little lamb here. This dish is sweet and complicated but the result is worth the effort. I have made this only a couple of times and it came out different both times, great but not the same as the last time. I blame it on the honey which we all know is never the same. ;-)
Provided by Dave Mathews
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 17
Steps:
- 1. The night before, but at least several hours in advance, wash, drain and pat dry the meat. Mix the spices together and rub evenly over the meat. Cover and refrigerate until cooking time.
- 2. Pan fry the almonds to bring out the oils and flavors. Set aside.
- 3. When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
- 4. Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer. Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
- 5. If you are in a hurry you can do this in a pressure cooker. I have not actually tried this so if anyone does please let me know how it works out. Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
- 6. Discard the cinnamon sticks. Arrange the meat in the center of a serving dish and distribute the raisins, almonds and sauce over the meat. (If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.) Serve warm.
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Knisar Khankakar
[email protected]I'm not a big fan of lamb, but I really enjoyed this tagine. The flavors were well-balanced and the lamb was cooked perfectly.
Md Nasrullah Md Nur
[email protected]This tagine is a great make-ahead meal. I made it the day before and it was even better the next day.
Waseb Tv Punjab
[email protected]I would definitely recommend this recipe to anyone who loves lamb or Moroccan food.
Suleiman Halimat sadiyya
[email protected]I've never had lamb tagine before, but this recipe was easy to follow and the results were amazing. The lamb was so tender and the sauce was delicious.
Kusnul Chotimah
[email protected]This is my new favorite lamb dish! It's so flavorful and easy to make.
Shamera Allison
[email protected]I made this tagine for a dinner party and it was a huge success! Everyone loved the unique flavor combination.
Magar Mahendra
[email protected]This tagine was easy to make and very flavorful. I especially liked the crispy almonds on top.
Emmanuel Sibiya
[email protected]The lamb was a bit tough, even after cooking it for the recommended time. I would suggest cooking it for an additional 30 minutes or so.
EMANUEL TUGLO
[email protected]I found this tagine to be a bit too sweet for my taste. I would recommend using less honey or omitting it altogether.
Praygod Nassary
[email protected]This tagine was delicious! The lamb was fall-off-the-bone tender, and the sauce was rich and flavorful. I will definitely be making this again.
Jeff Kirkland
[email protected]I was a bit skeptical about the combination of lamb and fruit, but I was pleasantly surprised. The raisins and almonds added a nice sweetness and crunch to the dish.
Wanda Hollins
[email protected]I've made this tagine several times now, and it always turns out perfectly. It's a great dish for a special occasion, but it's also easy enough to make for a weeknight meal.
Dust
[email protected]This lamb tagine was a hit with my family! The meat was so tender and flavorful, and the sauce was rich and complex. I especially loved the combination of sweet and savory flavors from the raisins, almonds, and honey.