Steps:
- Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
- Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
- Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
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Ahsan sindhi
[email protected]This dish is a great way to use up leftover lamb.
saikat nath
[email protected]This tagine is a bit spicy for my taste, but I still enjoyed it.
Shena Comedy
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Khabonina Lakhile
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.
Eriks Lensisku
[email protected]I'm not a big fan of lamb, but this dish was surprisingly good.
Md Mzin
[email protected]Wow! This tagine is amazing! The flavors are incredible.
Khan Achakzai
[email protected]This dish was a bit too sweet for my taste.
Md Khadimnl
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Ahsin Butt
[email protected]The lamb was a bit tough, but the sauce was very good.
Seferina Rosario
[email protected]This is my new favorite tagine recipe. It's easy to make and always turns out delicious.
Okpara Sally
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the combination of sweet and savory flavors.
Jessy Solorzano
[email protected]This tagine was a hit with my family! The lamb was fall-apart tender and the sauce was flavorful and complex.