Side Pannel
Lamb Tangine Wiht Onions and Raisins
Lamb Tangine Wiht Onions and Raisins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
Directions
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”š 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
dark brown. Add raisin mixture to the stew. Yield: 6 to 8 servings.
KATHY BIRD (MRS. ALLEN W.)
to simmer and add the next 6 ingredients. Cover and simmer for 2 hours,
stirring occasionally until meat is tender. Saut”š 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
dark brown. Add raisin mixture to the stew. Yield: 6 to 8 servings.
KATHY BIRD (MRS. ALLEN W.)
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