Lamb Tangine

Name: Lamb Tangine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 2 pound Boneless lamb shoulder cut in 1" cubes; 1 teaspoon Salt or to taste; 2 teaspoon Freshly-ground black pepper or to taste; 1 teaspoon Saffron threads; 1 teaspoon saffron colored powder; 1 teaspoon Ground ginger; 2 Garlic cloves crushed; 1 lrg Onion chopped fine; 1 bn Parsley chopped fine; 4 tbsp Olive oil; Preserved lemon, (diced, no pulp) see * Note; 2 teaspoon Ground cinnamon; 1 cup honey; 2 tbsp Orange-blossom water; 1 tbsp Sesame seeds; 6 oz Slivered almonds blanched

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Pantoh_Together

Prep20 min

Cook1 hr 30 min

Total1 hr 50 min

Servings8

Difficultyeasy

Dinner / Supper

Ingredients

2 poundBoneless lamb shoulder cut in 1" cubes
1 teaspoonSalt or to taste
2 teaspoonFreshly-ground black pepper or to taste
1 teaspoonSaffron threads
1 teaspoonsaffron colored powder
1 teaspoonGround ginger
2Garlic cloves crushed
1lrg Onion chopped fine
1bn Parsley chopped fine
4 tbspOlive oil
Preserved lemon, (diced, no pulp) see * Note
2 teaspoonGround cinnamon
1 cuphoney
2 tbspOrange-blossom water
1 tbspSesame seeds
6 ozSlivered almonds blanched

Instructions

1
In a 6-quart pot put the lamb, salt, pepper, saffron, ginger, garlic, onion, parsley and 3 tablespoons of the oil. Add 2 1/2 cups water, enough to barely cover. Simmer, covered, for 1 1/2 hours or until the meat is very tender.
2
Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced. Salt and pepper to taste.
3
Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil, then sprinkle them over the meat.
4
This is delicious served over couscous.
5
Comments: This is every bit as good as the lamb tangines you will find in Moroccan restaurants. The preserved lemon adds authentically wonderful flavor to this dish.