MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS AND HON
I figured it was time to do a little lamb here. This dish is sweet and complicated but the result is worth the effort. I have made this only a couple of times and it came out different both times, great but not the same as the last time. I blame it on the honey which we all know is never the same. ;-)
Provided by Dave Mathews
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 17
Steps:
- 1. The night before, but at least several hours in advance, wash, drain and pat dry the meat. Mix the spices together and rub evenly over the meat. Cover and refrigerate until cooking time.
- 2. Pan fry the almonds to bring out the oils and flavors. Set aside.
- 3. When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
- 4. Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer. Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
- 5. If you are in a hurry you can do this in a pressure cooker. I have not actually tried this so if anyone does please let me know how it works out. Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
- 6. Discard the cinnamon sticks. Arrange the meat in the center of a serving dish and distribute the raisins, almonds and sauce over the meat. (If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.) Serve warm.
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Fazal Kader
[email protected]Overall, I thought this tagine was pretty good. The flavors were nice, but I found the lamb to be a bit dry.
mokim khan
[email protected]This tagine was a bit too time-consuming for me. I think I would prefer a simpler recipe next time.
Sharon Sikoko
[email protected]I'm a big fan of Moroccan food and this tagine did not disappoint! The flavors were amazing and the lamb was fall-apart tender. I will definitely be making this again.
Joan Dela Pena
[email protected]I made this tagine in my Instant Pot and it turned out great! The lamb was cooked perfectly and the sauce was delicious. I served it over couscous and it was a perfect meal.
Gulshan Raza
[email protected]I added some chopped carrots and potatoes to the tagine and it turned out really well! The vegetables added a nice sweetness and crunch to the dish.
Patience Ugwu
[email protected]I'm not a big fan of raisins, so I omitted them from the recipe. The tagine still turned out great! The lamb was very tender and the sauce was flavorful.
Bashiir Ali
[email protected]This tagine was very easy to make and it turned out delicious! I loved the combination of flavors. I will definitely be making this again.
Idehen Aisosa
[email protected]I made this tagine for a potluck and it was a huge hit! Everyone loved it. I especially liked the fact that it's a one-pot meal, which made cleanup a breeze.
Raz M
[email protected]I'm a vegetarian, so I made this tagine with tofu instead of lamb. It turned out really well! The tofu absorbed all the delicious flavors of the sauce and the raisins and almonds added a nice touch of sweetness and crunch.
Akhlas Vai
[email protected]I made this tagine in my slow cooker and it turned out great! The lamb was so tender and the flavors were amazing. I served it over rice and it was a perfect meal.
SK Tarek
[email protected]This tagine was a bit too spicy for my taste. I think I would use less cayenne pepper next time.
Kory Castro
[email protected]I'm not sure what went wrong, but my tagine turned out very dry. I think I may have overcooked the lamb.
Lisa Connelly
[email protected]This tagine was easy to make and very flavorful. I loved the combination of lamb, raisins, and almonds. I will definitely be making this again.
Semuddu Robert
[email protected]I found this recipe to be a bit bland. I added some extra spices and it turned out much better.
Nafis iqbal Siyam
[email protected]This tagine was a bit too sweet for my taste. I think I would reduce the amount of honey next time. Otherwise, it was a good recipe.
Ayush Debnath
[email protected]I'm not a big fan of lamb, but I really enjoyed this tagine. The flavors were so well-balanced and the lamb was cooked perfectly. I would definitely make this again.
Elana Philander
[email protected]I made this tagine for a dinner party and it was a huge success! Everyone loved it. The lamb was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Bhatt Nandita
[email protected]This is one of my favorite tagine recipes. It's so easy to make and always turns out great. I love the combination of lamb, raisins, almonds, and honey. It's a perfect dish for a special occasion or a weeknight meal.
ubi david
[email protected]I followed the recipe exactly and it turned out perfectly. The lamb was so tender and flavorful, and the sauce was rich and delicious. I served it over couscous and it was a hit with my family.
Abdul Rehman Official
[email protected]This tagine was an absolute delight! The lamb was fall-apart tender and the flavors were rich and complex. I especially loved the combination of sweet and savory, with the raisins and almonds adding a nice touch of sweetness to balance out the savory