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    You are in: Home / Recipes / Lamb, Olive and Mushroom Tagine Recipe
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    Lamb, Olive and Mushroom Tagine

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    30 mins

    1 hr 20 mins

    Roosie's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan or stockpot, add butter/ghee, onion, lamb, garlic, salt, pepper and turmeric over high heat.
    2. 2
      Sautee til onions are golden and meat is browned.
    3. 3
      Add 4 cups water and bring to a boil.
    4. 4
      Reduce to a simmer, cover and simmer for about 45 minutes.
    5. 5
      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).
    6. 6
      Serve hot!
    7. 7
      **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**.

    Ratings & Reviews:

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    Nutritional Facts for Lamb, Olive and Mushroom Tagine

    Serving Size: 1 (457 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 647.3
     
    Calories from Fat 402
    62%
    Total Fat 44.7 g
    68%
    Saturated Fat 17.6 g
    88%
    Cholesterol 119.1 mg
    39%
    Sodium 1208.1 mg
    50%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 6.9 g
    27%
    Sugars 4.4 g
    17%
    Protein 30.0 g
    60%

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