Moroccan Lamb Tanjine:


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2t pepper, 1t ginger, 1t cinnamon, 1 onion, 4T oil and butter, 1t salt, ½lb seedless raisins, 1+T honey, ¼lb toasted almonds
Place lamb, pepper, ginger, cinnamon, sliced onion, oil and butter in a heavy pot and brown slightly. Add water to cover and simmer 1½ hrs. rinse raisins and soak. After lamb has cooked add raisins.  When tender add honey. Add toasted almonds at serving time.  We like to freeze this stew and let it defrost on the first day out.  Serve for dinner with couscous, dates and mint tea.   mmmmmmmmm Good!!
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