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From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 to 2-1/2 pounds lamb, cubed

  • 1-1/2 Tablespoons oil

  • 2 medium tomatoes, peeled, seeded and diced

  • 2 medium onions, diced

  • 1 teaspoon pepper

  • 1 teaspoon salt

  • 1/2 teaspoon chopped parsley

  • 1/4 teaspoon saffron or

  • 1/2 teaspoon tumeric

  • 1/2 teaspoon cinnamon

  • 1/2 cup water

  • 1 pound onions, sliced

  • 2 Tablespoons butter

  • 2 teaspoons cinnamon

  • 1 teaspoon pepper

  • 1/2 to 1 cup sugar

  • 1 cup raisins, washed


TO PREPARE:

In a Dutch oven over high heat, brown meat on all sides in oil.  Lower heat to simmer and add the next 8 ingredients.  Cover and simmer for 2 hours, stirring occasionally until meat is tender.  Saute 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.

NOTE:
This is an authentic Moroccan dish.
 

SERVINGS:  
6 - 8

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