Lamb Tagine with Preserved Lemons
Lamb Tagine with Preserved Lemons

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, lamb tagine with preserved lemons. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Lamb Tagine with Preserved Lemons is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Lamb Tagine with Preserved Lemons is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can have lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Lamb Tagine with Preserved Lemons:
  1. Make ready 1 large onion, chopped
  2. Take 700 grams lamb, cut into 3 inch pieces
  3. Get 3 garlic cloves, chopped finely
  4. Take 1/3 cup olive oil, extra virgin
  5. Get 1 tbsp butter
  6. Get 1/2 tsp salt
  7. Prepare 1/2 tsp pepper
  8. Take 1/2 tsp fresh grated ginger
  9. Prepare 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
  10. Make ready 2 1/2 cup water
  11. Take 1 preserved lemon, quartered, seeds removed
  12. Make ready olives, with pits
  13. Make ready 1/2 tsp turmeric
  14. Take 1/2 tsp Saffron threads, crumbled
  15. Make ready 1/4 tsp hot chilli powder
  16. Get 1 cinnamon stick
  17. Make ready 4 medium potatoes, peeled and halved

Add fresh lemon juice, if using. Pour sauce over lamb, sprinkle with cilantro, and serve with couscous. 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.

Instructions to make Lamb Tagine with Preserved Lemons:
  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.

In a large pan, heat the oil, add the onion and cook until soft. Transfer to tagine, if you are using one, or leave in skillet. Moroccan Chicken Tagine With Olives, Preserved Lemons And CouscousThe Original Thanksgiving.com. Rinse the wedges and remove the seeds, if necessary. Evenly arrange the carrots and potatoes over the bottom of the tagine, and.

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