Moroccan Lamb Tagine Smothered with Olives Recipe

Name: Moroccan Lamb Tagine Smothered with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pinch ground saffron; 1 teaspoon ground ginger; 1 teaspoon fresh ground black pepper; 1/2 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 tablespoon minced garlic; 1 tablespoon salt; 3 tablespoons olive oil; 3 pounds lamb shoulder, trimmed and cut into 2-inch pieces; 1 cup grated yellow onions, rinsed and squeezed dry; Freshly ground black pepper; 3 cups dark veal or chicken stock; 2/3 cup finely chopped fresh parsley, plus extra for garnish; 1/3 cup finely chopped fresh cilantro; 1 pound crack green olives, drained and pitted; 3 to 5 tablespoons fresh lemon juice; Couscous, recipe follows

Servings: persons

Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice
Couscous, recipe follows

1
In the cup of a small food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil.
2
Process until smooth.
3
In a large mixing bowl, toss the shoulder with the above mixture.
4
Mix well.
5
Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat.
6
Add the lamb and sear for 2 to 3 minutes.
7
Stir in the onions.
8
Season with pepper.
9
Cook for 2 minutes.
10
Stir in the stock.
11
Add the herbs and bring to a boil.
12
Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.
13
Using a slotted spoon, remove the meat from the pan and set aside.
14
Remove any scum that has risen to the surface of the liquid.
15
Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy.
16
Stir in the lemon juice and reseason if necessary.
17
About 30 minutes before serving, preheat the oven to 450 degrees F. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes.
18
Serve the lamb with the couscous.
19
Garnish with parsley.

1474

kcal

Calories

Fat

Carbs

144

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Pinch ground saffron, 1 teaspoon ground ginger, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground cumin, and more.

Yes, Moroccan Lamb Tagine Smothered with 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.

Moroccan Lamb Tagine Smothered with Olives

How did you like this recipe?

Frequently Asked Questions