Lamb tagine with raisins, almonds, and honey from The Food of Morocco (page 384) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on August 14, 2021

    This was absolutely delicious! I used forequarter chops (which might be from the neck?) and they were soft as butter. The recipe calls for 450g of raisins which sounded like a lot, I cut it back to 120g and I liked the way it turned out. While it’s not a quick dish it is easy because most of the cooking is hands off.

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