LAMB TAGINE WITH HONEY
Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times.
Provided by chia2160
Categories Lamb/Sheep
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
- Add the meat and rub in the paste, coating evenly.
- Cover and refrigerate overnight.
- In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
- Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
- Add the marinated meat to the pot and then the chicken stock to cover the meat.
- Bring the stock to a boil, and skim off any scum that appears.
- Reduce the heat to low, cover and simmer, stirring from time to time.
- Add water if the pot becomes too dry.
- Stew until the meat is tender, about 1 1/2 hours.
- Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
- (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
- Serve immediately with couscous, rice or potatoes.
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Tovor Yao
[email protected]The lamb was a bit tough. I would recommend cooking it for longer.
David Lofemba
[email protected]I found this tagine to be a bit bland. I would recommend adding more spices.
Musana Salimu
[email protected]This tagine is a little too sweet for my taste. I would recommend using less honey.
Okoye Chinaza
[email protected]This lamb tagine is a great way to use up leftover lamb. It's also a great dish to freeze for later.
3D GAMER
[email protected]This tagine is the perfect dish to make for a crowd. It's easy to scale up and it's always a hit.
Adil badsha khan
[email protected]I wasn't sure how my family would like this tagine, but they ended up loving it. The lamb was so tender and the sauce was so flavorful.
maisa momen
[email protected]This lamb tagine is so easy to make and it tastes like it's been simmering all day. I love the combination of sweet and savory flavors.
Bervan Zibondo
[email protected]I've made this tagine several times and it's always a hit. It's a great dish to serve for a special occasion or just a weeknight meal.
Sachi Mints
[email protected]This lamb tagine is a great way to use up leftover lamb. It's also a great dish to freeze for later.
Malik QasimAli
[email protected]This tagine is the perfect dish to make for a crowd. It's easy to scale up and it's always a hit.
MeMe S
[email protected]I wasn't sure how my family would like this tagine, but they ended up loving it. The lamb was so tender and the sauce was so flavorful.
Cara Henderson
[email protected]This lamb tagine is so easy to make and it tastes like it's been simmering all day. I love the combination of sweet and savory flavors.
Noor Definitely
[email protected]I've made this tagine several times now and it's always a winner. It's a great dish to serve for a special occasion or just a weeknight meal.
Denzel Jansen
[email protected]This tagine is the perfect comfort food. It's hearty, flavorful, and sure to warm you up on a cold night.
Butsha Esau
[email protected]I made this tagine for my family and they all loved it. Even my picky kids ate it up!
Godfrey Masinde
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the combination of sweet and savory flavors.
Twilight Star
[email protected]I'm not a huge lamb fan, but this tagine changed my mind. The honey and spices really complemented the lamb and made it taste amazing.
Gracie Winmar
[email protected]This lamb tagine was a hit at my dinner party! The meat was fall-off-the-bone tender and the sauce was incredibly flavorful. I will definitely be making this again.