Moroccan Lamb Tagine

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Almond Board of California


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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

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