Lamb Tagine with Honey

"Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times."
 
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Ready In:
2hrs 50mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
  • Add the meat and rub in the paste, coating evenly.
  • Cover and refrigerate overnight.
  • In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
  • Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
  • Add the marinated meat to the pot and then the chicken stock to cover the meat.
  • Bring the stock to a boil, and skim off any scum that appears.
  • Reduce the heat to low, cover and simmer, stirring from time to time.
  • Add water if the pot becomes too dry.
  • Stew until the meat is tender, about 1 1/2 hours.
  • Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
  • (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
  • Serve immediately with couscous, rice or potatoes.

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Reviews

  1. I made this recipe based on the great reviews, and I was a bit disappointed. I found the tagine to be both too sweet and too greasy. The lamb shoulder itself is a fairly fatty cut - adding 1/2 cup butter is overkill. I only added 1/4 cup, but still found the result very heavy. Similarly, there needed to be some counterbalance to the honey & cinnamon. I added a jalapeno pepper and salt (strangely missing from the recipe), but it still needed something else. There are a lot of great tagine recipes on this site - this one wasn't my favorite.
     
  2. Fabulous recipe Chia, Thank you. Put this on the menu at the pub and it was very popular this weekend. Need to cook it in a seriously thick bottomed pan or the sweet sauce will stick and burn but the flavour is lovely with a nice kick.
     
  3. I LOVED this. I used raisins and for got the parsley. My DH liked it but thought it was a little too sweet for a dinner. (He's just not into dishes with a bit of a sweeter side) I'd make it again.
     
  4. I love this recipe - it is fast becoming my favourite dish when we have friends round and my kids love it too!! It is easy to cook and tastes wonderful - thank you.
     
  5. Fantastic recipe - made exactly as stated with no additions and it came out beautifully. I used neck of lamb and got the tagine simmering on the stove top for an hour whilst I went to gym, then added the almonds etc on my return and cooked for another hour. The meat was melt-in-the-mouth and the flavour wonderful. This one will be done again...and again...and again. Thanks!
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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