Lamb Tangine

Recipe Ingredients

2 lbs	908g / 32oz	Boneless lamb shoulder - cut in 1" cubes
1 teaspoon	5ml	Salt - or to taste
2 teaspoons	10ml	Freshly-ground black pepper - or to taste
1/2 teaspoon	2.5ml	Saffron threads
		Or 1/2 tsp saffron colored powder
1 teaspoon	5ml	Ground ginger
2		Garlic cloves - crushed
1		Onion - chopped fine (large)
1		Parsley - chopped fine
4 tablespoons	60ml	Olive oil
1/2		Preserved lemon, (diced, no pulp) - see * Note
2 teaspoons	10ml	Ground cinnamon
1/4 cup	59ml	Honey
2 tablespoons	30ml	Orange-blossom water - see * Note
		Garnish
1 tablespoon	15ml	Sesame seeds
6 oz	170g	Slivered 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.

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

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