Lamb Tagine With Olives And Lemon Recipe

Name: Lamb Tagine With Olives And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 cup grated onion; 4 garlic cloves, minced; Two 2 1/2-inch strips of lemon zest or one whole preserved lemon, pith removed, rinsed and quartered; 2 teaspoons ground ginger; 2 teaspoons sweet paprika; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cloves or 1 teaspoon ras al hanout; Pinch of saffron threads, crumbled; One 3-inch cinnamon stick (unless using cinnamon in the accompanying couscous); Kosher salt (see note in recipe); 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces; 3 cups water; 6 large carrots, thinly sliced; 2 cups pitted green Picholine olives, rinsed (or mix of green, black and/or red olives, pitted); 1 cup flat-leaf parsley, chopped; 1 cup cilantro leaves, chopped

Servings: persons

1/4 cup extra-virgin olive oil
1/2 cup grated onion
4 garlic cloves, minced
Two 2 1/2-inch strips of lemon zest or one whole preserved lemon, pith removed, rinsed and quartered
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves or 1 teaspoon ras al hanout
Pinch of saffron threads, crumbled
One 3-inch cinnamon stick (unless using cinnamon in the accompanying couscous)
Kosher salt (see note in recipe)
3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
3 cups water
6 large carrots, thinly sliced
2 cups pitted green Picholine olives, rinsed (or mix of green, black and/or red olives, pitted)
1 cup flat-leaf parsley, chopped
1 cup cilantro leaves, chopped

1
In a large bowl, mix the olive oil, grated onion, garlic, lemon zest or preserved lemon, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves or ras al hanout, saffron, (cinnamon stick) and 1 tablespoon of kosher salt (omit if using preserved lemons). Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
2
Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest or preserved lemon. Add the water and carrots bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
3
Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley and cilantro. Ladle into bowls of couscous and serve.

1572

kcal

Calories

100

Fat

Carbs

111

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 20 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/2 cup grated onion, 4 garlic cloves, minced, Two 2 1/2-inch strips of lemon zest or one whole preserved lemon, pith removed, rinsed and quartered, and more.

Yes, Lamb Tagine With Olives And Lemon 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 Olives And Lemon

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