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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Moroccan Lamb Tagine (or beef or pork) Recipe

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This recipe for Moroccan Lamb Tagine (or beef or pork) is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb boneless lamb shoulder or pork butt
1 Tbsp cumin
2 tsp cinnamon
2 tsp ground ginger
½ tsp tumeric
1 tsp pepper
2 cups chicken stock
1 tsp saffron threads (optional)
2 onions chopped
4 garlic cloves minced
4 carrots slice diagonally
1 cup sliced dried apricots
½ cup golden raisens
1 Tbsp honey
1 Tbsp chopped mint (optional)
¼ cup slivered almonds and roasted in pan for garnish
Directions:
Directions:
1. Roast almonds in pan and set aside
2. Trim and cube meat
3. In bowl combine cinnamon, ginger, turmeric, pepper: remove 1 Tbs[ for later. Add to meat cubes and brown in fry pan. Set meat aside.
4. Add oil to pan and fry onion, garlic and reserved spice...about 5 min.
5. Return lamb to pan Add stock and simmer covered about an hour.
6. Add carrots, apricots, raisins and hone and simmer until carrots are tender...30 min.
7. Serve with rice or pasta and sprinkle with almonds and mint.
Number Of Servings:
Number Of Servings:
8 servings 359 cal

 

 

 

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