Recipe for Tagine of Lamb with Raisins, Almonds and Sweet Tomatoes 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 x Shoulder of lamb cut into 6 pieces
2 tsp Saffron stamens
4 tsp Ground ginger
4 tbl Paprika
2 tsp Ground black pepper
2 tsp Ground cinnamon
Olive oil for frying
6 x Cloves garlic, peeled and diced
2 x Onions, chopped
100 gm Blanched whole almonds, not flakes
1 x Cinnamon stick, broken in two
600 ml Tomato juice
600 ml Lamb stock
1 x 400 g tin chopped tomatoes
450 gm Tomatoes, peeled, seeded and roughly chopped
100 gm Raisins
2 tbl Liquid honey
Instructions:
Instructions: Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight.

In a large pan fry the pieces of lamb in olive oil to brown all over, add garlic and grated onion and the rest of the spices. Add almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes.

Bring to the boil and simmer for 1 1/2 hours.

Remove the meat and add the tomatoes, raisins, honey and cook until tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in the chopped coriander and season to taste.

Serve with couscous.

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