Spiced Lamb Tagine With Preserved Lemon And Green Olives Recipe

Name: Spiced Lamb Tagine With Preserved Lemon And Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil (mild); 3 stalks celery, finely diced; 2 carrots, finely diced; 2 medium brown onions, finely diced; 6 garlic cloves, finely chopped; 1 tablespoon cumin, ground; 1 tablespoon coriander seed, ground; 1/4 teaspoon turmeric, ground; 1/4 teaspoon ginger, ground; 1/4 teaspoon cinnamon, ground; 1 pinch saffron thread; 1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces; 2 (400 g) cans chopped tomatoes; 2 bay leaves; 2 sprigs thyme; 2 -3 liters chicken stock or 2 -3 liters water; 2 tablespoons honey; 2 tablespoons harissa; 1 cup green olives, pitted and cut in half; 1 tablespoon preserved lemon, julienned; 1 cup coriander leaves; 1 cup fresh parsley leaves; couscous (to serve)

Servings: persons

olive oil (mild)
3 stalks celery, finely diced
2 carrots, finely diced
2 medium brown onions, finely diced
6 garlic cloves, finely chopped
1 tablespoon cumin, ground
1 tablespoon coriander seed, ground
1/4 teaspoon turmeric, ground
1/4 teaspoon ginger, ground
1/4 teaspoon cinnamon, ground
1 pinch saffron thread
1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces
2 (400 g) cans chopped tomatoes
2 bay leaves
2 sprigs thyme
2 -3 liters chicken stock or 2 -3 liters water
2 tablespoons honey
2 tablespoons harissa
1 cup green olives, pitted and cut in half
1 tablespoon preserved lemon, julienned
1 cup coriander leaves
1 cup fresh parsley leaves
couscous (to serve)

1
In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
2
Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
3
Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
4
Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
5
Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
6
Season to taste with salt and pepper, then transfer to a tagine dish for serving.
7
Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

501

kcal

Calories

Fat

Carbs

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 23 ingredients. The key ingredients include: olive oil (mild), 3 stalks celery, finely diced, 2 carrots, finely diced, 2 medium brown onions, finely diced, and more.

Yes, Spiced Lamb Tagine With Preserved Lemon And Green 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.

Spiced Lamb Tagine With Preserved Lemon And Green Olives

How did you like this recipe?

Frequently Asked Questions