MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS AND HON

Moroccan Lamb Tagine with Raisins, Almonds and Hon image

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

Time 1h45m

Number Of Ingredients 17

Ingredients

3 lb lamb shank or shoulder
2 tsp ras el hanout
2 tsp pepper
1 1/2 tsp salt
2 tsp ground ginger
1/2 tsp turmeric, ground
1/2 tsp saffron threads, crumbled
END OF SPICES
2 medium onions, grated
3 clove garlic, pressed
2 cinnamon sticks, 2 to 3 inches each
1/2 c butter, unsalted
3 c water
1 1/2 c dark golden or sultana raisins
1/2 c honey
1 tsp ground cinnamon
1/2 c blanched almonds

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.