Prep 30 mins
Cook 1 hr 20 mins
I don't like olives much, but I love them in this yummy, hearty tagine. The combine very well with the flavor of the mushroom. We used half yukon gold and half purple potatoes for this and the yellow/purple combo was just really pretty. This is adapted from "The Great Book of Couscous". Serve over couscous!
- 2 tablespoons butter or 2 tablespoons ghee
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 lbs lamb shoulder, chopped into 1 to 1.5 inch squares
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon turmeric
- 4 cups water
- 1⁄2 lb mushroom, sliced thickly
- 4 carrots, cut into thumb-sized pieces
- 4 small potatoes, cut as for the carrots (about 3/4lb)
- 1 lb pitted black olives (I used canned)
- In a large saucepan or stockpot, add butter/ghee, onion, lamb, garlic, salt, pepper and turmeric over high heat.
- Sautee til onions are golden and meat is browned.
- Add 4 cups water and bring to a boil.
- Reduce to a simmer, cover and simmer for about 45 minutes.
- Add mushrooms, carrots, potatoes and simmer, covered, until potatoes are cooked through (about 20-30 minutes), adding olives about halfway though the cooking time (10-15 minutes).
- Serve hot!
- **Theoriginal recipe calls for the olives to be soaked in 1 cup of water plus 2 Tbs white vinegar to help remove some of the salinity**.