Spiced Lamb Tagine With Preserved Lemon and Green Olives

May 15, 2023May 15, 20230 2
Spiced Lamb Tagine With Preserved Lemon and Green Olives - A Moroccan delight
in Moroccan

Prep

20 min

Cook

3 hours

Ready In

3 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 boneless lamb shoulder , cut into 6cm pieces
2 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 )

Nutrision Information

Servings Per Recipe
4-6
Calories
607
Sugar
12g
Fat
34g
Tagine is a traditional Moroccan dish that is named after the earthenware pot it is cooked in. It is a slow-cooked stew that is known for its rich, aromatic flavors. This spiced lamb tagine with preserved lemon and green olives is a classic version of the dish. The combination of spices, herbs, and vegetables used in this dish creates a complex flavor profile that is sure to impress. The lamb is cooked until it is tender and falls apart, and the olives and preserved lemon add a nice tangy flavor to the dish. It is often served with couscous, which is a great vehicle for soaking up the flavorful broth.

Instructions

1.Heat some olive oil in a pot and add in the celery, onions, carrots, and garlic. Cook for 2-3 minutes.
2.Add in the cumin, coriander seed, turmeric, ginger, cinnamon, and saffron. Mix everything well and cook for another 1-2 minutes.
3.Add the lamb shoulder, canned tomatoes, bay leaves, thyme, chicken stock or water, honey, and harissa. Mix everything well and bring to a boil. Reduce the heat and let it simmer for 2-3 hours.
4.Add the green olives and preserved lemon. Mix everything well and cook for another 10-15 minutes.
5.Garnish with coriander leaves and parsley. Serve hot with couscous.

PROS

The combination of spices and flavors in this dish is delicious and unique.

The lamb is tender and flavorful.

It is a hearty and filling meal perfect for colder months.

CONS

It requires a long cooking time, which may not be suitable for those with busy schedules.

Lamb can be expensive and may not be easily available in some areas.

HEALTH & BENEFITS

Lamb is a great source of protein and contains essential vitamins and minerals such as iron, zinc, and vitamin B12. The spices used in this dish such as cumin, coriander, turmeric, and ginger have anti-inflammatory properties and may aid in digestion.
The olives and preserved lemon add a boost of vitamin C to the dish.

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