Lamb tangine

In the Sous Vide Recipes Forum
I made Jason's sous vide lamb tangine. It rates up in the top five best things I ever ate! Delicious is an inadequate adjective.

I used cubed lamb loin and prepared it precisely per Jason's recipe.
I deviated on the sauce in that I added a cup of apricots and a cup of golden raisins and used chicken stock in place of water. The sauce simmered for about two hours to thoroughly soften the fruit.

A word of caution, it is a very sweet dish, but not cloyingly so. The next time, I will reduce the honey by half, particularly with the added fruit.

Thanks Jason for an addition to my "best ever" recipe file.

2 Replies So Far

Thanks Carl, that's great to hear! I like the addition of apricots and raisins, that would add some nice depth to the sauce. If anyone else wants to try it out, here is the link: sous vide lamb tajine.
Will try this one and will add more shallots to have the flavorful sweetness more.

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