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MROUZIA - MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY
2 teaspoons ras-el-hanout (see below if not an ingredient on hand)
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours. Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
Accompaniment: couscous. Makes 6 to 8 servings
Quickie stand-in for ras-el-hanout: 1 teaspoon Garam Masala, 1 teaspoon Chinese Five Spice, and two star anise.
If you want to make the real thing: Mix 2 teaspoons ground nutmeg 1 teaspoon salt 1 teaspoon ground ginger 3/4 teaspoon ground black pepper 1/2 teaspoon ground mace 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon crushed saffron threads |
