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This is every bit as good as the lamb tangines you will find in Moroccan restaurants. The preserved lemon adds authentically wonderful flavor to this dish.i
2 pounds boneless lamb shoulder cut into 1 inch cubes
1 teaspoon salt, or to taste
2 teaspoon fresh ground black pepper, or to taste
½ teaspoon saffron threads, or ½ teaspoon saffron colored powder
1 teaspoon ground ginger
2 garlic cloves, crushed
1 large onion, chopped fine
1 bunch parsley, chopped fine
4 tablespoon olive oil
½ preserved lemon1, diced, no pulp
2 teaspoon ground cinnamon
¼ cup honey
2 tablespoon orange blossom water2
1 tablespoon Sesame seeds
6 ounce Slivered almonds blanched
In a 6 quart pot put the lamb, salt, pepper, saffron, ginger, garlic, onion, parsley and 3 tablespoons of the oil. Add 2 ½ cups water, enough to barely cover. Simmer, covered, for 1 ½ hours or until the meat is very tender.
Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced. Salt and pepper to taste.
Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil, then sprinkle them over the meat. This is delicious served over couscous.
1 Available from ingredients gourmet boutique
2 Also available from ingredients gourmet boutique