Moroccan Lamb Tagine with Raisins, Almonds, and Honey

This was a great dish and fun to make. It was a collabo with me and Ms. K. The only caveat is it needs a long time on the stove. Budget 2.5-3 hours start to finish. While we both enjoyed it, and maybe we ate from different parts of the stew, but I thought it needed a little more honey and/or raisins. Sheryl thought it needed to dial down the sweet. But if sweet is good and you are looking for an alternative I would consider apricots, prunes, or even craisins (go court!). I would also add a few more almonds and maybe include slightly bigger slices. We had slices while the recipe called for 1/4s. I might even do 1/2s.

Going to have it again tonight for dinner! Yumm.

Hat tip to Epicurious for the recipe. And still love the iPhone app!

yield: Makes 6 to 8 servings

active time: 20 min

total time: 3 hr

Mrouzia

Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when,...

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ingredients

• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon

• Accompaniment: couscous

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preparation

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Cooks' note:•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).