Tagine of Lamb with Compote of Sweetened Tomatoes and Almonds

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1987

  • About

Ingredients

  • 1.4 kg/3 lb lamb (shoulder and/or cutlets)
  • 6 tablespoons

Method

  1. Cut the meat into eight or twelve pieces so that you can serve two per person. Place meat in a tagine or flameproof casserole with butter (smen or olive oil), onion, garlic, cinnamon stick, ginger and saffron. Add salt and black pepper to taste.
  2. Strain the juice from the chopped tomatoes, and mix with the tomato concentrate (purée). Add this and e