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Lamb Tangine with Onions and Raisins

2 -(up to) 2 1/2 lb Lamb; cubed
1 1/2 tb Oil
2 md Tomatoes; peeled, seeded and diced
2 md Onions; diced
1 ts Pepper
1 ts Salt
1/2 ts Chopped parsley
1/4 ts Saffron -or- 1/2 ts Tumeric
1/2 ts Cinnamon
1/2 c Water
1 lb Onions; sliced
2 tb Butter
2 ts Cinnamon
1 ts Pepper
1/2 -(up to) 1 c Sugar
1 c Raisins; washed


In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat to simmer and add the next 6 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Sauté onion in butter until light brown. Add cinnamon, pepper, 1/2 cup sugar and raisins. Cook for 10 minutes or until thick. Add 1/2 of the juice from the stew to the raisin mixture and continue to cook adding more sugar to taste until mixture is dark brown. Add raisin mixture to the stew. Yield: 6 to 8 servings.



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