0 0
Lamb Tagine With Honey

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1 tablespoon ras el hanout spice mix
1/4 teaspoon saffron
1/2 cup water
1/2 cup unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
6 cups chicken stock
2 cups dried apricots, roughly chopped or 2 cups raisins
1 1/2 cups almonds, whole and blanched
3/4 cup honey (preferably dark)
1 teaspoon ground cinnamon

Nutritional information

1289.5
Calories
768 g
Calories From Fat
85.3 g
Total Fat
33 g
Saturated Fat
211.6 mg
Cholesterol
624.9 mg
Sodium
84.5 g
Carbs
8.7 g
Dietary Fiber
66 g
Sugars
53.6 g
Protein
518g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Lamb Tagine With Honey

Features:
    Cuisine:

    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.

    • 190 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 , 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 , 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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Bowl Combine the Ginger, Pepper, Ras El Hanout, Saffron and Water and Mix Well.

    2
    Done

    Add the Meat and Rub in the Paste, Coating Evenly.

    3
    Done

    Cover and Refrigerate Overnight.

    4
    Done

    in a Dutch Oven or Other Heavy, Lidded Pot, Melt the Butter Over Medium Heat.

    5
    Done

    Add the Onions, Garlic, and Cinnamon Sticks and Cook Until the Onions Are Translucent and the Mixture Is Fragrant.

    6
    Done

    Add the Marinated Meat to the Pot and Then the Chicken Stock to Cover the Meat.

    7
    Done

    Bring the Stock to a Boil, and Skim Off Any Scum That Appears.

    8
    Done

    Reduce the Heat to Low, Cover and Simmer, Stirring from Time to Time.

    9
    Done

    Add Water If the Pot Becomes Too Dry.

    10
    Done

    Stew Until the Meat Is Tender, About 1 1/2 Hours.

    11
    Done

    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.

    12
    Done

    (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.

    13
    Done

    Serve Immediately With Couscous, Rice or Potatoes.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Decadent French Toast
    previous
    Decadent French Toast
    Featured Image
    next
    Brie-Stuffed Chicken Breasts With Maple Glaze
    Decadent French Toast
    previous
    Decadent French Toast
    Featured Image
    next
    Brie-Stuffed Chicken Breasts With Maple Glaze

    Add Your Comment

    four × two =