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DEL.ICIO.USLamb and Honey Tagine With Almonds
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Top recipe: 
1998 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
This is a traditional Moroccan feast dish from Atlanta chef Alison Lueker of Sun in My Belly catering. We've modified it slightly to make it kosher for Passover. Remember when shopping for the Passover feast to look for products marked with a P or with the label "Kosher for Passover." -- Reagan Walker
For Rosh Hashana or other holidays, regular honey and toasted almonds may be used.
Hands on time: 15 minutes Total time: 2 hours and 30 minutes Serves: 6
Ingredients:
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3 to 3 1/2 pounds lamb, cut in 1 1/2-inch chunks
2 tablespoons vegetable oil
Pinch of pulverized saffron (optional)
Salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon, divided
3 tablespoons grated yellow onion
5 sprigs of cilantro, tied together with string
3 tablespoons margarine
1/4 cup kosher for Passover honey
1 cup kosher for Passover toasted almonds
Instructions:
Trim excess fat from lamb. Make a mixture of the oil, saffron, salt, pepper, ginger, 1/4 teaspoon cinnamon, onion and cilantro. Dip the meat one piece at a time in the mixture and brown gently in the margarine over medium-high heat. Add water, 3 to 4 cups, to almost cover the meat. Bring to a boil, lower the heat, cover and let simmer 1 hour. After the tagine has cooked 1 hour, stir in remaining cinnamon and the honey. Let simmer, uncovered, 30 to 45 minutes. When meat has reached desired doneness, remove from pan and continue to reduce sauce until there is only about 1 cup. Sprinkle the lamb with with almonds and serve immediately.
Nutrition:
Per serving: 552 calories, 43 grams protein, 35 grams fat (percent calories from fat, 57), 18 grams carbohydrates, 125 milligrams cholesterol, 178 milligrams sodium.
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