Moroccan Lamb Tagine with Sweet Honey Figs
- 1 large red onion, sliced in half moons
- 2 Tbsp vegetable oil
- 3 1/2- 4 lb lamb, cut in large chunks
- 2 cloves garlic, crushed
- 1 Tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp saffron threads
- salt, to taste
- 1 1/2 tsp pepper
- water, as needed
- 7 ounces of dried figs
- 1 cup of jarred, roasted chestnuts
- 2 Tbsp Butter
- 1/3 cup honey
- 1/3 cup water
- 1 tsp orange blossom water, optional
- parsley, for garnish
- This recipe is gluten-free
- Produce
- Chestnuts, jarred roasted (1 cup)
- Figs, dried (7 ounces)
- Garlic (2 cloves)
- Ginger, ground (2 tsp)
- Parsley (1)
- Red onion, large (1)
- Meat
- Lamb (3 1/2 lb)
- Cooking & Baking
- Cinnamon, ground (1 Tbsp)
- Honey (1/3 cup)
- Pepper (1 1/2 tsp)
- Saffron threads (1 tsp)
- Salt (1)
- Vegetable oil (2 Tbsp)
- Drinks
- Water (1)
- Water (1/3 cup)
- Water, orange blossom (1 tsp)
- Dairy
- Butter (2 Tbsp)
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Published May 17, 2012 (9 months ago).
36 people saved this recipe.
