Moroccan Lamb Tagine created by: Almond Board of California

servings 6
ingredients 2 cups chopped onions
2 cloves garlic, minced
3 lb. boneless leg of lamb, cut into 1-inch cubes
1/2 cup flour
1 tsp. ground cumin,
1 tsp. ground ginger
1 tsp. salt
1 can (10.5 oz) condensed beef broth
1 stick cinnamon
1/2 cup sherry
1/2 cup whole natural almonds, roasted*
1 cup pitted dates
1/4 cup chopped parsley
Hot cooked rice or couscous, if desired
preparation Combine onions and garlic in 3-quart casserole. Cover; microwave on high for 4 minutes. Toss lamb with 1/4 cup flour, cumin, ginger and salt; stir into onion mixture. Microwave, uncovered, high for 15 minutes, stirring halfway through. Stir in beef broth and cinnamon stick. Cover; microwave on high for 10 minutes. Whisk remaining 1/4 cup flour with sherry; stir into stew mixture. Microwave, uncovered, on high for 10 minutes, stirring halfway through. Stir in almonds, dates and parsley.  Let stand several minutes to heat through. Serve over rice or couscous, if desired.

Note: *To roast almonds, spread in an ungreased baking pan. Place in a 350°F oven and bake 7 to 10 minutes or until almonds are fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.