Lamb Tagine with Tomatoes and Caramelized Sweet Onions

Name: Lamb Tagine with Tomatoes and Caramelized Sweet Onions
Yield: 6 to 8 Servings
Ingredients: 9 cups chopped sweet onions (such as Vidalia or Maui; about 3 pounds), divided; 3 pounds boneless lamb stew meat, cut into 3/4-to-1-inch pieces; 2 cups water; 2 cinnamon sticks; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon coarsely ground black pepper; 1 teaspoon ground ginger; 1/8 teaspoon crumbled saffron threads; 4 cups chopped plum tomatoes (about 1 1/2 pounds); 4 tablespoons chopped fresh Italian parsley, divided; 1/4 cup olive oil

By Chef Bahija of the Jnane Tamsna Cooking School

April 30, 2008

Recipe notes