On Nov 4, 6:34 pm, (Calabria - rox) wrote:

> I'm looking for a lamb tagine with honey and almonds where the lamb is
> braised brown but melts in the mouth.
>

Here is a quick one with leftover lamb, after I did some research and
experimenting :-)

This is made with leftover lamb.

Sautee a scallion in EVO, add 1/2 teasp cumin seed 1/2 teasp fennel
seed and one cinnamon stick. Added about 1/3 cup chopped dates, 1/3
cup chopped turkish apricots, 1/2 preserved meyer lemon, chix broth to
simmer til thick and soft, 1/4 cup honey. Simmer simmer simmer til
thick, add more water, and simmer more. Add about 1 lb lamb chunks and
heat through, serve over couscous with sliced almonds. Yowza. This is
a sweet very fruity tagine. Start with less fruit if you prefer.