north african lamb tagine with onion compote

How To Make north african lamb tagine with onion compote

• Step 1
  In your heaviest saute pan, brown the lamb in a little olive oil and set aside
• Step 2
  Saute onions in the oil and lamb drippings, adding a little more oil if necessary
• Step 3
  When onions are soft and clear, add garlic, ginger and the spices.
• Step 4
  When this mixture is bubbling , add the lamb and coat with the spices.
• Step 5
  Cover with water and simmer 1 hour uncovered, adding more water at least once
• Step 6
  After an hour, taste for tenderness and continue simmering until fork-tender, which will vary with the cut of meat used
• Step 7
  Salt to taste
• Step 8
  Serve with basmati or other long-grain rice or a combination of rice, bulgur, couscous and/or barley
• Step 9
  Top with the onion compote
• Step 10
  For onion compote: Peel, split and slice onions.
• Step 11
  In a tablespoon each of oil and butter, slowly saute onions
• Step 12
  When they are soft and translucent, add 1 tsp kosher salt and sugar and continue simmering until the onions reach a light-brown caramel color
• Step 13
  Stir every 5 minutes or so
• Step 14
  This will take 30 minutes to 1 hour, depending on your heat source.
• Step 15
  Add raisins
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