1 hr 50 mins
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!
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- 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)
- 1In a large saucepan or stockpot, add butter/ghee, onion, lamb, garlic, salt, pepper and turmeric over high heat.
- 2Sautee til onions are golden and meat is browned.
- 3Add 4 cups water and bring to a boil.
- 4Reduce to a simmer, cover and simmer for about 45 minutes.
- 5Add 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).
- 6Serve hot!
- 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**.
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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
- Total Fat 44.7 g
- Saturated Fat 17.6 g
- Cholesterol 119.1 mg
- Sodium 1208.1 mg
- Total Carbohydrate 33.1 g
- Dietary Fiber 6.9 g
- Sugars 4.4 g
- Protein 30.0 g