RAHMA'S MOROCCAN LAMB TAGINE WITH RAISINS

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Rahma's Moroccan Lamb Tagine With Raisins image

This is my mother-in-law's, Rahma, personal recipe; she is from a small villiage in northern Morocco. This tagine is to be served with french fries and bread.

Provided by Chef.Wanna.Be

Categories     Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs lamb, cut into 4 pieces
1 medium onion, cut into cresent moon pieces
2 tablespoons olive oil
2 cups water
1/2 tablespoon black pepper
1/2 tablespoon ginger
1/2 tablespoon paprika
1 pinch saffron
1 1/2 tablespoons parsley
1 1/2 tablespoons cilantro
salt and pepper
1/2-1 cup raisins

Steps:

  • Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
  • Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
  • Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
  • Mix ingredients well, turn down heat and simmer until most of the water evaporates.
  • Prepare plates with food and sprinkle raisins on tagine.

Nutrition Facts : Calories 471.1, Fat 29.6, SaturatedFat 10.3, Cholesterol 120, Sodium 98.8, Carbohydrate 18.5, Fiber 1.8, Sugar 12, Protein 33.1

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