Lamb Tagine with Cinnamon Saffron and Dried Fruit American recipe Simple- LateChef.com
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American Recipe

Dessert

Serves 6
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Short Description

(recipe from Cooking Light Magazine, December) This Looks to Good Not to Make.note: To Roast Spices, Heat the Whole Spices in a Dry Pan to Release Their Natural Volatile Oils and Bring Out Their Full Aroma and Flavor. Use a Small, Heavy Skillet. Add the Whole Spices (roasting Ground Spices Tends to Turn Them Bitter, so is Best Avoided) and Place over a Gentle Heat. Shake the Pan, or Stir with a Wooden Spatula to Keep the Spices on the Move, and Toast Gently for 2 to 3 Minutes. Some Spices, Including Mustard and Poppy Seeds, Pop When They are Ready; Others Darken. The Essential Sign is That the Spice Becomes Aromatic and Smells Toasty. Tip into a Bowl to Cook Before Grinding - Preferably with a Mortar and Pestle. Remember, a Coffee Grinder Can Crush Most Spices, Especially Tough Ones like Cinnamon and Cloves; Clean the Grinder Afterward by Grinding a Small Piece of Bread or a Couple of Tablespoons of Raw Rice.


Ingredients
Cooking Procedure


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