5 moroccan lamb tagine raisins Recipes

ras-el-hanout, salt, black pepper, ground ginger, crumbled saffron threads, water, boneless lamb shoulder, cut into 1-inch cubes, onion, coarsely grated (1 cup), garlic cloves, finely chopped, cinnamon sticks, unsalted butter , cut into pieces, raisins, whole blanched almonds, honey, ground cinnamon, couscous

cayenne pepper, ground black pepper, paprika, ground ginger, turmeric, cinnamon, stewing lamb, onion, olive oil, argan oil, garlic cloves, tomato juice, chopped tomatoes, dried apricots, dates, raisins, sliced almonds, saffron, lamb or 1 pint chicken stock, clear honey, coriander, parsley

olive oil, onions, peeled and sliced into rings, lamb meat, cut into 1 1/2 inch cubes, ground cumin, ground coriander seed, ground ginger, ground cinnamon, salt to taste, ground black pepper, pears - peeled, cored and cut into 1 1/2 inch chunks, golden raisins, blanched slivered almonds

boneless lamb shoulder , trimmed of fat (about 11/2 pounds), ground turmeric, ground ginger, salt, vegetable oil, diced onions, garlic cloves, minced, chicken broth, threads spanish saffron, crushed, fresh cilantro sprigs, tied together with a cotton string (actually, i like to use a large metal tea infuser -- saves on string and you can wash and resuse it), dried, pitted apricots, golden raisins, onion, halved and thinly sliced, honey, ground cinnamon, freshly ground pepper, cilantro sprigs, for garnish