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.
