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Lamb Tangine

This is every bit as good as the lamb tangines you will find in Moroccan restaurants. The preserved lemon adds authentically wonderful flavor to this dish.

Cuisine: Moroccan
Type: Lamb
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozBoneless lamb shoulder - cut in 1" cubes
1 teaspoon 5mlSalt - or to taste
2 teaspoons 10mlFreshly-ground black pepper - or to taste
1/2 teaspoon 2.5mlSaffron threads
  Or 1/2 tsp saffron colored powder
1 teaspoon 5mlGround ginger
2   Garlic cloves - crushed
1   Onion - chopped fine (large)
1   Parsley - chopped fine
4 tablespoons 60mlOlive oil
1/2   Preserved lemon, (diced, no pulp) - see * Note
2 teaspoons 10mlGround cinnamon
1/4 cup 59mlHoney
2 tablespoons 30mlOrange-blossom water - see * Note
1 tablespoon 15mlSesame seeds
6 oz 170gSlivered almonds - blanched

Recipe Instructions

* Note: Available in Middle Eastern markets.

In a 6-quart pot put the lamb, salt, pepper, saffron, ginger, garlic, onion, parsley and 3 tablespoons of the oil. Add 2 1/2 cups water, enough to barely cover. Simmer, covered, for 1 1/2 hours or until the meat is very tender.

Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced. Salt and pepper to taste.

Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil, then sprinkle them over the meat.

This is delicious served over couscous.

THE FRUGAL GOURMET by Jeff Smith - From the 05-06-1992 issue - The Springfield Union-News


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