north african lamb tagine with onion compote

How To Make north african lamb tagine with onion compote

• 1

  In your heaviest saute pan, brown the lamb in a little olive oil and set aside
• 2

  Saute onions in the oil and lamb drippings, adding a little more oil if necessary
• 3

  When onions are soft and clear, add garlic, ginger and the spices.
• 4

  When this mixture is bubbling , add the lamb and coat with the spices.
• 5

  Cover with water and simmer 1 hour uncovered, adding more water at least once
• 6

  After an hour, taste for tenderness and continue simmering until fork-tender, which will vary with the cut of meat used
• 7

  Salt to taste
• 8

  Serve with basmati or other long-grain rice or a combination of rice, bulgur, couscous and/or barley
• 9

  Top with the onion compote
• 10

  For onion compote: Peel, split and slice onions.
• 11

  In a tablespoon each of oil and butter, slowly saute onions
• 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
• 13

  Stir every 5 minutes or so
• 14

  This will take 30 minutes to 1 hour, depending on your heat source.
• 15

  Add raisins
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