088 – Lamb Tajine with Almonds
1.5 pounds of lamb shoulder – cut into pieces
2 onions – thinly sliced
2 tablespoons of olive oil
1 teaspoon of ginger powder
1/4 teaspoon of paprika
A large pinch of saffron
1 teaspoon of salt
1/4 teaspoon of pepper
2 teaspoons of minced garlic
2-3 cups of water
On medium heat, drizzle the olive oil in your pan. Add the onion, garlic, spices, and meat. Mix well, cover your pan, and let the meat cook for 10 minutes.
After 10 minutes, add 2 cups of water, cover your pan and let the meat cook for 1 hour or until done. From time to time, stir the meat and check on the level of water – add water if necessary until the meat is cooked.
Heat oil cooking oil in your skillets and fry the almonds until they become golden brown.
Serve the meat topped with the almonds.
Serving: Serve hot with Moroccan bread or French baguette. Enjoy!