Tagine of Lamb with Lemon and Olives
Created by sean, Sunday, 01 October 2006
Average user rating  / 4
1 Users Voted
Description
A Moroccan classic Paula Wolfert. Track down her 'Moroccan Cuisine' if you like this sort of thing.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4-6
- 1.3kg lamb shoulder, cut into chunks
- pinch pulverised saffron
- 1/4tsp turmeric
- 1tsp powdered ginger
- 1tsp paprika
- 1/2tsp freshly ground black pepper
- 1/4tsp powdered cumin
- salt
- 4tbsps oil
- 140g grated onion
- 3tbsps chopped coriander and parsley
- 575g finely minced onion
- 225g olives (Kalamata or similar)
- 2 preserved lemons
- juice of one lemon
Method/steps
- Trim the lamb of excess fat and discard.
- Soak the saffron in a little hot water in the bottom of a large casserole.
- Add the spices, salt, oil and grated onion.
- Mix the lamb in until it's all well covered.
- Saute gently to release the aromas of the spices and lightly sear the meat.
- Add 200ml water and bring to the boil.
- Cover and simmer for an hour, adding more water if it looks like sticking.
- Add the herbs and chopped onion and simmer for another hour.
- Whilst this is happening rinse and stone the olives and remove the seeds from the lemons and finely chop them.
- Ten minutes before serving add the lemon juice, olives and preserved lemons.
- Remove the meat to a serving dish and keep warm.
- Boil the sauce down until it's thick (about 400ml), pour over the meat and serve.
Reviews
Delicious, I left out the olives, because I didn't have any, still lovely.
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