Here is the recipe for Lamb Tagine, an amazing dish that our Moroccan guest prepared and shared with us.
1 lb of Lamb (shoulder or neck)
6-8 onions peeled and sliced in long thin strips
1 Cup Olive Oil
1 tsp Baking Powder
2 Tbsp Flour
2 tsp Paprika
1 Tbsp Cumin
2 tsp Turmeric
1/2 tsp Cinammon
1 tsp Saffron
2 Cups Water
1 Cup Raisins-added at the end
Moment of Truth
Prepare the marinade
Combine a 1/2 Cup of Olive Oil with the flour and all of the spices in a bowl. Coat the lamb meat well with the mixture and leave in the refrigerator in a covered bowl for 30 minutes to marinate.
Prepare the sauce
Add 1 Cup of olive oil and the sliced onions to a large pot on the stove. Let onions simmer over medium heat for 30 minutes until cooked down to a sauce.
Cook the lamb
Add the marinated lamb meat and all of the savory goodness of the marinade to the pot on the stove with the onions. Add water and bring to a boil over high heat. When it begins to boil, reduce heat to medium and simmer for 30 minutes to 1 hour until the meat is tender and the sauce is thick.
*Note - You may add water to prevent burning but keep the consistency thick, not watery.
Add raisins and simmer for 15 minutes more.