Recipe for Lamb Tagine 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 lb LAMB CUT INTO 1 CUBES
1 tsp SALT
2 tsp FRESH GROUND PEPPER
1/2 tsp SAFFRON, CRUSHED
1 tsp GROUND GINGER
2 x CLOVES GARLIC, PRESSED
1 lrg YELLOW ONION, CHOPPED
1 sm BUNCH PARSLEY (OPP.)
4 tbl GHEE OR OIL
1/2 x PRESERVED LEMON, SKIN ONLY
2 tsp CINNAMON
1/4 cup HONEY
2 tbl ORANGE BLOSSOM WATER
----------------- GARNISH ----------------
1 tbl SESAME SEEDS
Instructions:
Instructions: IN A 6 QT. POT, PUT LAMB, SALT, PEPPER, SAFFRON, GINGER, GARLIC, ONION ADN OPTIONAL PARSELY, AND ADD 3 Tb OF THE OIL OR GHEE. ADD 2-1/2 c OF WATER, ENOUGH TO JUST BARELY COVER. SIMMER FOR 1-1/2 HOUR OR UNTIL MEAT IS TENDER.

CHOP THE PRESERVED LEMON SKIN INTO TINY PIECES, ADD WITH CINNAMON AND SIMMER, UNCOVERED FOR ANOTHER 15 MINUTES. THEN ADD THE HONEY AND ORANGE BLOSSOM WATER AND COOK FOR A FEW MINUTES MORE UNTIL THE SAUCE IS QUITE THICK AND REDUCED. JUST BEFOR SERVING TOAST SESAME SEEDS IN FRY PAN WITH ALMONDS IN THE REMAINING Tb OF OIL OR GHEE THEN SPRINKLE OVER THE MEAT.

THIS IS DELICIOUS SERVED OVER COUSCOUS. THIS STEW CAN BE MADE WITH PORK OR CHICKEN.

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