Title: Lamb Tangine
Categories: Frugal02
Yield: 4 servings

2 lb Boneless lamb shoulder; cut
-in 1" cubes
1 ts Salt; or to taste
2 ts Freshly-ground black pepper;
-or to taste
1/2 ts Saffron threads
Or 1/2 tsp saffron colored
-powder
1 ts Ground ginger
2 Garlic cloves; crushed
1 lg Onion; chopped fine
1 bn Parsley; chopped fine
4 tb Olive oil
1/2 Preserved lemon; (diced, no
-pulp), see * Note
2 ts Ground cinnamon
1/4 c Honey
2 tb Orange-blossom water; see *
-Note
=== GARNISH ===
1 tb Sesame seeds
6 oz Slivered almonds; blanched

* Note: Available in Middle Eastern markets.

In a 6-quart pot put the lamb, salt, pepper, saffron, ginger, garlic,
onion, parsley and 3 tablespoons of the oil. Add 2 1/2 cups water, enough
to barely cover. Simmer, covered, for 1 1/2 hours or until the meat is very
tender. Add the preserved lemon and cinnamon and cook, uncovered, for
another 15 minutes, then add the honey and the orange blossom water and
cook for a few minutes more until the sauce is quite thick and reduced.
Salt and pepper to taste. Just before serving, toast the sesame seeds and
almonds in a frying pan in the remaining tablespoon of oil, then sprinkle
them over the meat. This is delicious served over couscous.

Comments: This is every bit as good as the lamb tangines you will find in
Moroccan restaurants. The preserved lemon adds authentically wonderful
flavor to this dish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-06-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-12-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.