RAHMA'S MOROCCAN LAMB TAGINE WITH RAISINS
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
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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