Recipe: Lamb Tangine Wiht Onions and Raisins
For 0 Persons
Category: Meat
2 -(up to)
2 1/2 lb Lamb; cubed
1 1/2 tb Oil
2 md Tomatoes; peeled,
-seeded and diced
2 md Onions; diced
1 ts Pepper
1 ts Salt
1/2 ts Chopped parsley
1/4 ts Saffron -or-
1/2 ts Tumeric
1/2 ts Cinnamon
1/2 c Water
1 lb Onions; sliced
2 tb Butter
2 ts Cinnamon
1 ts Pepper
1/2 -(up to)
1 c Sugar
1 c Raisins; washed
In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat
to simmer and add the next 6 ingredients. Cover and simmer for 2 hours,
stirring occasionally until meat is tender. Saut‚ onion in butter until
light brown. Add cinnamon, pepper, 1/2 cup sugar and raisins. Cook for 10
minutes or until thick. Add 1/2 of the juice from the stew to the raisin
mixture and continue to cook adding more sugar to taste until mixture is
KATHY BIRD (MRS. ALLEN W.)
From
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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