MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

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Moroccan Lamb Tagine with Raisins, Almonds, and Honey image

Categories     Fruit     Lamb     Nut     Dinner     Dried Fruit     Raisin     Meat     Almond     Spice     Fall     Winter     Honey     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 16

2 teaspoons ras-el-hanout*
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous

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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