Lamb tangine wiht onions and raisins

6 Servings

Ingredients

Quantity Ingredient
2 -(up to)
2½ pounds Lamb; cubed
1½ tablespoon Oil
2 mediums Tomatoes; peeled, seeded and diced
2 mediums Onions; diced
1 teaspoon Pepper
1 teaspoon Salt
½ teaspoon Chopped parsley
¼ teaspoon Saffron -or-
½ teaspoon Tumeric
½ teaspoon Cinnamon
½ cup Water
1 pounds Onions; sliced
2 tablespoons Butter
2 teaspoons Cinnamon
1 teaspoon Pepper (up 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 6 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Saut‚ onion in butter until light brown. Add cinnamon, pepper, ½ cup sugar and raisins. Cook for 10 minutes or until thick. Add ½ 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.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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