Lamb tagine with almonds and sesame - Astray Recipes
Melt cup butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper to taste. Working in batches, add lamb to pot and saut until brown on
Ingredients
- ½ cup Butter (1 stick)
- 3 pounds Boneless lamb shoulder cut in 1 1/2" pieces
- 2 cups Onion(s), chopped
- 1½ cups Water
- ¼ teaspoon Saffron threads
- 1 Cinnamon stick
- ¼ pounds Pitted prunes
- 3 tablespoons Honey
- 2¼ teaspoons Ground cinnamon
- 1 cup Blanched slivered almonds toasted
- 1 tablespoon Sesame seeds, toasted
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