Moroccan lamb tagine with raisins and almonds

Origin of the recipe: Moroccan Jewish Kitchen, Food Moroccan
  Number of persons: 6 Persons.
  Preparation Time: 0 h 10 min
  Cooking Time: 0 h 50 min
  Difficulty: Easy
  Price: Medium



Ingredients:

1 shoulder of lamb 1.5 kg
1 kg of onions
500 g raisins blond
250 g blanched almonds
1 tablespoon. a coffee ginger
1 tablespoon. coffee with cinnamon
1 tablespoon. a tablespoon of powdered sugar
8 tbsp. a tablespoon of olive oil
2 tbsp. a tablespoon of oil for frying
salt and pepper



Preparing lamb tagine with raisins and almonds:

To prepare the recipe for lamb tagine with raisins and almonds:


Cut the lamb shoulder pieces. Rinse raisins and remove the seeds if they are large.

Peel the onions and cut them into strips. In a pot, pour half of the? Olive oil and let brown the meat. Add ginger, salt, pepper and 20 ounces of water.

Cover and simmer over low heat for a about 40 minutes.
Meanwhile, in another bowl and the rest of olive oil, made ​​confit onions over low heat while stirring for 10 min. Add raisins, cinnamon and sugar.

Heat the? Frying oil in a small pan and let it fry the almonds for 5 min. Remove them when they are golden and reserve warm.

Before serving, add the onions and raisins in the pot of meat. Stir gently.

Pour the contents of the pot into a serving dish and sprinkle the almonds over the meat. Serve immediately.