Lamb Tagine

• 3 pounds boneless lamb, cut into 4 cm pieces
• salt
• 2-4 T olive oil
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, crushed
• one 1" piece ginger, peeled and grated
• 2 T tomato paste
• 1 bay leaf
• 1 cinnamon stick
• 1 t cumin
• q t black pepper
• 3/4 t turmeric
• pinch saffron
• 1 c golden raisins
• Prepared couscous to serve
• cilantro for garnish

Season lamb and leave to stand

Heat oil and cook lamb in batches, until well browned on all sides. Set aside on plate.

Add onions and cook about 8 minutes, stirring.

Add garlic and ginger and cook 2 minutes.

Add tomato and seasonings, cook till fragrant, about 2 minutes.

Return lamb to the pot with any juices.

Add raisins and 4 c water. Bring to a boil and simmer gently for an hour.

Remove the lid and cook until the lamb is tender and sauce has reduced a thickened, 15-30 minutes more.

Serve with couscous and garnish with cilantro.