Lamb And Tomato Jam Tagine

• 15 Roma tomatoes very red and halved
• olive oil
• 2 1/4 pounds leg of lamb deboned and roughly cubed
• 2 onions diced
• 3 garlic cloves diced
• 1 teaspoon powdered ginger
• ground black pepper
• 1 tablespoon ground cinnamon
• 2 tablespoons tomato paste
• salt
• 2 tablespoons honey
• 2 1/8 tablespoons butter
• 4 3/8 tablespoons almonds peeled

1. Grate the tomatoes, discarding the peels. Set aside.
2. In a Dutch oven, heat up some olive oil and sear the lamb on all sides. Do this in sections if necessary, ensuring the lamb sears and does not boil. Drain and set aside.
3. In the same Dutch oven, add the onions and saute on low heat until softened. Add the garlic, ginger, black pepper, and cinnamon. Stir for about a minute.
4. Return the lamb to the Dutch oven, adding the grated tomato and tomato paste. Salt and pepper to taste.
5. Cover, and simmer on low heat for 1 hour and 15 minutes. Then uncover and simmer another half hour, stirring occasionally.
6. When the sauce starts to thicken, stir in the honey.
7. Separately, heat up the butter in a skillet and toast the almonds in it until golden.
8. Serve the tagine with the almonds on top, and couscous and fresh bread as accompaniments.

tomatoes, olive oil, onions, garlic, powdered ginger, ground black pepper, ground cinnamon, tomato paste, salt, honey, butter, almonds

Taken from www.yummly.com/recipe/Lamb-and-Tomato-Jam-Tagine-626920 (may not work)