Name: Tagine of Lamb with Raisins, Almonds And Sweet Tomatoes
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 600 ml Lamb stock; 2 tb Liquid honey; 2 ts Black Pepper ground; 1 Shoulder of lamb cut into 6; ; roughly chopped; 6 Cloves garlic; peeled and; 2 ts Saffron stamens; 2 ts Ground cinnamon; 2 Onions; chopped; 100 g Blanched whole almonds; not; 450 g Tomatoes; peeled, seeded and; 4 tb Paprika; Olive oil for frying; 1/2 bn Chopped coriander; 1 Cinnamon stick; broken in; 4 ts Ground ginger; 600 ml Tomato juice; 100 g Raisins; 1 400 g tin chopped tomatoes

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INGREDIENTS

600 ml Lamb stock
2 tb Liquid honey
2 ts Black Pepper ; ground
1 Shoulder of lamb cut into 6
; roughly chopped
6 Cloves garlic; peeled and
2 ts Saffron stamens
2 ts Ground cinnamon
2 Onions; chopped
100 g Blanched whole almonds; not
450 g Tomatoes; peeled, seeded and
4 tb Paprika
Olive oil for frying
1/2 bn Chopped coriander
1 Cinnamon stick; broken in
4 ts Ground ginger
600 ml Tomato juice
100 g Raisins
1 400 g tin chopped tomatoes

Servings

INSTRUCTIONS

Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight. In a large pan fry the pieces of lamb in olive oil to brown all over, add garlic and grated onion and the rest of the spices. Add almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes. Bring to the boil and simmer for 1 1/2 hours. Remove the meat and add the tomatoes, raisins, honey and cook until tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in the chopped coriander and season to taste. Serve with couscous.

NOTES

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Tagine of Lamb with Raisins, Almonds And Sweet Tomatoes

600 ml Lamb stock 
2 tb Liquid honey 
2 ts Black Pepper ground
1  Shoulder of lamb cut into 6 
  ; roughly chopped 
6  Cloves garlic; peeled and 
2 ts Saffron stamens 
2 ts Ground cinnamon 
2  Onions; chopped 
100 g Blanched whole almonds; not 
450 g Tomatoes; peeled, seeded and 
4 tb Paprika 
  Olive oil for frying 
1/2 bn Chopped coriander 
1  Cinnamon stick; broken in 
4 ts Ground ginger 
600 ml Tomato juice 
100 g Raisins 
1  400 g tin chopped tomatoes

Trim the fat from the lamb. Toss the lamb with half the spices and marinade  overnight.    In a large pan fry the pieces of lamb in olive oil to brown all over, add  garlic and grated onion and the rest of the spices. Add almonds and  cinnamon sticks and cover with tomato juice, stock and tinned tomatoes.    Bring to the boil and simmer for 1 1/2 hours.    Remove the meat and add the tomatoes, raisins, honey and cook until  tomatoes have broken down and the sauce is thick. Return the lamb to the  sauce and fold in the chopped coriander and season to taste.    Serve with couscous.

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Nutrition

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Serving Size: 1 Serving (235g)
Recipe Makes: 6 servings

Calories: 164
Calories from Fat: 57 (35%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 283.6mg		10 %
Potassium 682.5mg		18 %
Total Carbohydrate 30.1g		9 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 23.7g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 164

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