Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Moroccan Lamb Tagine with Raisins, Almonds, and Honey might be just the main course you are searching for. This recipe serves 8. One serving contains 688 calories, 35g of protein, and 22g of fat. Not From preparation to the plate, this recipe takes around 3 hours. Head to the store and pick up salt, honey, cinnamon sticks, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
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.
•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.*Available at specialty foods shops and Kalustyan's (800-352-3451).