Tagine of Lamb with Compote of Sweetened Tomatoes and Almonds

Name: Tagine of Lamb with Compote of Sweetened Tomatoes and Almonds
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 1 teaspoon powdered cinnamon; 225 g/½ lb (1⅓ cups) blanched almonds, sautéed in butter; 2 tablespoons tomato concentrate (purée); 4 tablespoons liquid honey; 1 teaspoon powdered ginger; 1 packet (heaped ½ teaspoon) powdered saffron; 2 cloves garlic, peeled and finely chopped; 1 cinnamon stick; 1.4 kg/3 lb large, ripe tomatoes, skinned, seeded and chopped (9 cups skinned, seeded and chopped tomatoes); salt and freshly ground black pepper; 6 tablespoons butter, smen or olive oil; 1½ Spanish onions, peeled and coarsely grated; 1.4 kg/3 lb lamb (shoulder and/or cutlets)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

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

Method

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.
Strain the juice from the chopped tomatoes, and mix with the tomato concentrate (purée). Add this and e