Moroccan Lamb Tagine With Raisins, Almonds, and Honey

Name: Moroccan Lamb Tagine With Raisins, Almonds, and Honey
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 pounds lamb shoulder, neck, or shanks, cut into 3-inch pieces; 2 teaspoons Ras el Hanout; 2 teaspoons ground ginger; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon saffron threads, crumbled; 2 medium onions, grated; 3 cloves garlic, finely chopped; 1/2 cup unsalted butter; 2 small cinnamon sticks; 3 cups water; 1 1/2 cups sultana raisins; 1/2 cup honey, or to taste; 1 teaspoon ground cinnamon; 1/2 cup blanched almonds

A sweet and spicy Moroccan tagine, traditionally featuring lamb for celebratory meals, can also be prepared with other meats.

⭐ 4.2 (25 reviews) Prep: 15 minCook: 90 minTotal: 105 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan

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Instructions

Combine seasoned meat, onions, garlic, butter, and cinnamon sticks in a pressure cooker; cover and cook over medium heat for 10-15 minutes, stirring occasionally to brown the meat.
Add 3 cups of water; cover and cook under pressure for 40-45 minutes, until the meat is tender.
Stir in drained raisins, honey, ground cinnamon, and optional almonds. Add water if needed to just cover the raisins. Cover and simmer without pressure for 20-30 minutes, until raisins plump and sauce thickens to a syrup consistency.

Nutritional Info (per serving)

Calories: 730 kcal

Carbohydrate: 62 g

Cholesterol: 186 mg

Fiber: 4 g

Protein: 50 g

Saturated Fat: 14 g

Sodium: 847 mg

Sugar: 48 g

Fat: 34 g

Unsaturated Fat: 0 g