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| LAMB BERBER TAGINE |
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| Ingredients |
2 Large Onions, peeled and sliced
6 Cloves of Garlic peeled whole
2 1/2 lb Lamb shoulder lean - cut into 3 to 4 inch cubes.
1 c Panish Green Olives
1/2 c Olive Oil
4 - 5 Stems Parsley
1 1/2 c Water
1/2 c Red Seedless Raisins
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| Method |
| In a bowl place the olives, spices, parsley, raisins, 1/2 of the olive oil and 1/2 of the sliced onions and mix well.
By using 1/2 of the Olive Oil in the Tagine cup saute 1/2 of the sliced onions until soft and add lamb, saute together.
Add the whole mixture to your Tagine with the lamb.
Cover with the Tagine top and cook at medium high heat for 45 minutes to one hour.
Serve the Tagine with preserved lemons and almonds. |
| Ingredients for Spices |
1 t Coriander
1 t Cumin
1 t Black Pepper
1 t Cinnamon
1 t Paprika
pinch Saffron
3 Bay Leaves
Salt To Taste
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