Lamb Tagine

Name: Lamb Tagine
Ingredients: 12 cup oil; 3 lbs lamb stew meat, cut into 1/2-inch pieces; 2 cups chopped onions; 1 12 cups water; 14 teaspoon saffron thread; 1 cinnamon stick; 34 lb pitted prune; 3 tablespoons honey; 2 14 teaspoons ground cinnamon

9 ingredients

13 steps

Ingredients

12 cup oil
3 lbs lamb stew meat, cut into 1/2-inch pieces
2 cups chopped onions
1 12 cups water
14 teaspoon saffron thread
1 cinnamon stick
34 lb pitted prune
3 tablespoons honey
2 14 teaspoons ground cinnamon

Directions

1

Season lamb with salt and pepper.
2

Working in batches, add to pot and saute until brown on all sides, about 3 minutes per batch.
3

Using slotted spoon transfer lamb to a bowl.
4

Add onion to pot; saute 2 minutes.
5

Return lamb, stir in water, saffron, cinnamon stick and 1/4 cup oil.
6

Bring to a boil.
7

Reduce heat , cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
8

Using a slotted spoon, transfer lamb to bowl.
9

Discard cinnamon stick.
10

Add pitted prunes and summer 10 minutes.
11

Stir in honey and ground cinnamon.
12

Increase heat and boil mixture until it resembles a thick syrup, about 15 minutes.
13

Return lamb to pot and season with salt and pepper.