Moroccan Lamb Tagine with Raisins, Almonds, and Honey

Name: Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 296 milliliters whole blanched almonds; 2 sticks (3-inch) cinnamon; 8 servings Accompaniment: couscous; 2 garlic cloves, finely chopped; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 118 milliliters honey; 1 kilograms boneless lamb shoulder, cut into 1-inch cubes; 237 milliliters large onion, coarsely grated; 296 milliliters raisins; 2 teaspoons ras-el-hanout; 0 teaspoons crumbled saffron threads; 2 teaspoons salt; 59 milliliters 1/2 stick unsalted butter, cut into pieces; 710 milliliters water

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.

Instructions

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.

Ingredients you will need

Cinnamon Stick