Lamb Tagine with Onions and Raisins 13-04-2014

Lamb Tagine with Onions and Raisins
 
Ingredients:

2 to 2-1/2 pounds lamb, cubed
1-1/2 Tablespoons oil
2 medium tomatoes, peeled, seeded and diced
2 medium onions, diced
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon chopped parsley
1/4 teaspoon saffron or 1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1/2 cup water
1 pound onions, sliced
2 Tablespoons butter
2 teaspoons cinnamon
1 teaspoon pepper
1/2 to 1 cup sugar
1 cup 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 8 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Saute 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.
Note: This is an authentic Moroccan dish.

Servings: 6 - 8