Levantine
Lamb Tagine
| Category: | Meat & Seafood |
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Notes
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Ingredients
| Lamb shoulder, cubed | ||
| Corn oil | ||
| Onion, chopped | ||
| Saffron threads | ||
| Ground ginger | ||
| Salt | ||
| Black pepper | ||
| Ground cinnamon | ||
| Dried figs | ||
| Dried apricots | ||
| Honey | ||
| Couscous | ||
| Parsley | ||
| Whole shallot, peeled | ||
| Almonds (optional) |
Preparation
- Heat the oil in a Casserole.
- Add Lamb pieces, seal and cook until brownish color.
- Remove from the pot.
- Put in onion, shallot and sweat until golden color.
- Stir in ground ginger and saffron.
- Put the meat back in the pot.
- Season it and add cinnamon sticks.
- Cover with enough water and cook until the meat is tender.
- Add honey and cinnamon powder.
- Cook until the sauce is reduced.
- Toss in dried apricot and figs.
- Finish with fried almonds (optional).
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