Sine's Lamb Tagine
Sine's Lamb Tagine Preparation
use neck or shoulder of lamb off the bone and don't remove all the fat. 1 teaspoon of dried ginger, one of cinnamon and several stems of saffron (use more of all if you want it more zingy), one large white onion diced. Brown meat in large pot, add onion and spices, when all softened, cover with water (just above meat) and cover with lid and simmer for at least 1 and half hours
Prepare shallots by dousing in boiling water and remove skins but retain shape. Sautee lightly in pan of butter and add to tagine until softened. You may need to top up with water but remember than the consistency should be a thick sauce by end of cooking.
When shallots are cooked through, add pears-quarter and core and sautee in pan with butter skin side down first -to tagine, flesh side down. Cook until softened and add honey if you prefer sweeter taste (I do). Along the way, season with salt and pepper and you can add raisins early in cooking process for added sweetness etc. Should be served with bread as couscous is separate dish but hey you not in Morocco!
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Sine's Lamb Tagine Reviews
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