Recipe - Lamb Tangine Wiht Onions And Raisins

2 (up to)
2 One half pound Lamb; cubed
1 One half tablespoon Oil
2 md Tomatoes; peeled,
seeded and minced
2 md Onions; minced
1 teaspoon Pepper
1 teaspoon Salt
One half teaspoon Chopped parsley
One fourth teaspoon Saffron or
One half teaspoon Tumeric
One half teaspoon Cinnamon
One half cup Water
1 pound Onions; cut or sliced up
2 tablespoon Butter
2 teaspoon Cinnamon
1 teaspoon Pepper
One half (up to)
1 cup Sugar
1 cup 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. Saut‚ onion in butter until
light brown. Add cinnamon, pepper, One half cup sugar and raisins. Cook for 10
minutes or until thick. Add One half 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.

KATHY BIRD (MRS. ALLEN W.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.