Tagine Of Lamb With Raisins, Almonds And Sweet Tomatoes

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			6	Servings

INGREDIENTS

1		Shoulder of lamb cut into 6
		pieces
2	t	Saffron stamens
4	t	Ground ginger
4	T	Paprika
2	t	Ground black pepper
2	t	Ground cinnamon
		Olive oil for frying
6		Cloves garlic, peeled and
		diced
2		Onions, chopped
100	g	Blanched whole almonds, not
		flakes
1		Cinnamon stick, broken in
		two
600		Tomato juice
600		Lamb stock
1		400 g tin chopped tomatoes
450	g	Tomatoes, peeled seeded and
		roughly chopped
100	g	Raisins
2	T	Liquid honey
1/2		Chopped coriander

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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 7 Total Fat: <1g Cholesterol: 0mg Sodium: 121.4mg Potassium: 465.5mg Carbohydrates: 45.2g Fiber: 4.6g Sugar: 28.2g Protein: 2.5g