Moroccan Lamb Tagine with Raisins Almonds and Honey recipes
Ingredients
- 2 teaspoons ras-el-hanout*
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground ginger
- 1/4 teaspoon crumbled saffron threads
- 3 cups water
- 3 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, coarsely grated (1 cup)
- 2 garlic cloves, finely chopped
- 2 (3-inch) cinnamon sticks
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/4 cups raisins
- 1 1/4 cups whole blanched almonds
- 1/2 cup honey
- 1 teaspoon ground cinnamon
Instructions
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