Name: Lamb Tangine
Yield: 4 servings
Ingredients: 1 lb. boneless leg of lamb; 1 red pepper, coarsely chopped; 1 tsp. cinnamon; 1 small onion; 1 tsp. powdered cumin; 2 oz. dried dates, pitted; 2 oz. dried apricots, chopped; 3 oz. slivered almonds; 2 Tbsp. cilantro, chopped; olive oil, salt and pepper

1

Salt and pepper the meat.

2

Heat 3 tablespoons olive oil in pan and brown the meat.

3

Add onion, garlic and pepper and saute until onion is brown.

4

Add cinnamon, cumin, dates and apricots.

5

Cover meat with water until meat is tender and broth is thickened, approximately 25 minutes.

6

You may use chicken stock in place of water for a richer stew.

7

Garnish with remaining slivered almonds and with chopped cilantro.

8

Serve over rice.

Lamb Tangine

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