Recipe: Delicious Lamb Tagine with Preserved Lemons

Lamb Tagine with Preserved Lemons. Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils. Cover the tagine and continue cooking another hour or longer, or until the meat.

One day ahead, trim excess fat from lamb. In a large pan, heat the oil, add the onion and cook until soft. Add the garlic, stir for a minute, then add the spices, stock, preserved lemon and olives. You can cook Lamb Tagine with Preserved Lemons using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Lamb Tagine with Preserved Lemons

1. You need 1 large of onion, chopped.
2. Prepare 700 grams of lamb, cut into 3 inch pieces.
3. You need 3 of garlic cloves, chopped finely.
4. Prepare 1/3 cup of olive oil, extra virgin.
5. Prepare 1 tbsp of butter.
6. It's 1/2 tsp of salt.
7. It's 1/2 tsp of pepper.
8. Prepare 1/2 tsp of fresh grated ginger.
9. It's 4 tbsp of chopped parsley and/or coriander (cilantro), roughly chopped.
10. It's 2 1/2 cup of water.
11. Prepare 1 of preserved lemon, quartered, seeds removed.
12. You need of olives, with pits.
13. It's 1/2 tsp of turmeric.
14. You need 1/2 tsp of Saffron threads, crumbled.
15. You need 1/4 tsp of hot chilli powder.
16. You need 1 of cinnamon stick.
17. You need 4 medium of potatoes, peeled and halved.

Lamb shanks can be prepared well ahead of time and reheated beautifully. If you cannot find shanks, or if they are too large for your tagine, ask the butcher to trim the bone or. This robust Moroccon tagine, call mqualli, is flavored with that signature Moroccan ingredient, preserved lemon. Return the lamb to the pot and taste and adjust the seasoning.

Lamb Tagine with Preserved Lemons step by step

1. In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric..
2. Heat the lamb over a medium to high heat, stir to brown all sides..
3. Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron..
4. Cover pot with lid, and bring the liquids to a fast simmer..
5. Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender..
6. Stir occasionally..
7. Add a little water when necessary to prevent the meat from scorching..
8. When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancée doesn't like them. I also added a tablespoon of the preserved lemon juices..
9. If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water..
10. Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce..
11. Check seasoning, add more salt and pepper if necessary to suit your taste..
12. Serve with couscous and some crusty bread..

Spoon the couscous into bowls and top with the lamb. Find preserved lemons at grocery store with well-stocked ethnic food department or buy online. Slowly heat olive oil in tagine, then add lamb and cook lightly on low heat. Cover and simmer on low heat for one hour, adding more water if necessary. This aromatic lamb tagine can be made in advance and reheated.

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