Lamb Tagine With Lemon And Olives Recipe

Name: Lamb Tagine With Lemon And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces; 3/4 teaspoon kosher salt, divided; 1/4 teaspoon ground red pepper, divided; 1 tablespoon olive oil, divided; 1 cup chopped yellow onion; 1 tablespoon minced peeled fresh ginger; 1 teaspoon ground roasted cumin; 1/2 teaspoon ground cinnamon; 1/8 teaspoon crushed saffron threads; 3 garlic cloves, minced; 3 cups unsalted chicken stock; 4 medium carrots, peeled and cut diagonally into 1-inch pieces; 1/2 cup golden raisins; 18 pitted green olives, rinsed, drained, and halved; 1/4 cup chopped fresh cilantro; 3 tablespoons lemon juice; 3 cups hot cooked whole-wheat couscous

Servings: persons

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground red pepper, divided
1 tablespoon olive oil, divided
1 cup chopped yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground roasted cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon crushed saffron threads
3 garlic cloves, minced
3 cups unsalted chicken stock
4 medium carrots, peeled and cut diagonally into 1-inch pieces
1/2 cup golden raisins
18 pitted green olives, rinsed, drained, and halved
1/4 cup chopped fresh cilantro
3 tablespoons lemon juice
3 cups hot cooked whole-wheat couscous

1
Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; saute 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
2
Add remaining 1 teaspoon oil to pan. Add remaining 1/8 teaspoon red pepper, onion, and next 5 ingredients (through garlic); saute 2 minutes. Stir in lamb, any accumulated juices, and stock; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrots and remaining 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.
3
With its warm, exquisite spices, this North African-style tagine is best paired with a discreet pilsner that lets its flavors shine. Pennsylvania's Victory Brewing Company offers one of the best. Its light floral qualities complement the tagine without overwhelming, and the clean, slightly hoppy flavor makes it a perfect refresher for the dish's centerpiece--sweet, succulent lamb.
4
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5
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1182

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces, 3/4 teaspoon kosher salt, divided, 1/4 teaspoon ground red pepper, divided, 1 tablespoon olive oil, divided, and more.

Yes, Lamb Tagine With Lemon And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Tagine With Lemon And Olives

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