MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY
Steps:
- Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
- Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
- Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
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Nonjaвυlo Zιndela
[email protected]Not bad, but I've had better.
Syed Arsalan shah
[email protected]I'll definitely be making this again.
Talha Gujjar
[email protected]Easy to make and very tasty.
Waqasahmad Waqasahmad
[email protected]Delicious!
Donut
[email protected]The lamb was a bit dry, and the sauce was a bit bland. I think I might have overcooked the lamb, or maybe I didn't use enough spices. I'll try it again with some modifications.
Katelyn Pooley
[email protected]This tagine was a bit too sweet for my taste, but I still enjoyed it. The lamb was cooked well, and the sauce was flavorful. I would recommend using less honey next time.
Mehtab Muhammad
[email protected]I made this tagine for a dinner party last weekend, and everyone raved about it. The lamb was so tender and juicy, and the sauce was perfectly spiced. I would highly recommend this recipe to anyone looking for a delicious and impressive dish to serve
Mikeal Balogh (EliteWorldOrder)
[email protected]This was my first time making tagine, and I was really impressed with how easy it was. The recipe was clear and concise, and the dish turned out beautifully. The lamb was tender and flavorful, and the sauce was rich and delicious. I will definitely b
Sar War
[email protected]I've made this tagine several times now, and it's always a hit. The flavors are so well-balanced, and the lamb is always cooked to perfection. I love that it's a one-pot dish, too, which makes cleanup a breeze.
Idah Lepota
[email protected]This tagine was an absolute delight! The lamb was fall-apart tender, and the combination of sweet raisins, crunchy almonds, and fragrant honey was simply divine. I served it with couscous and a dollop of yogurt, and it was the perfect meal for a cold