Lamb, Olive and Mushroom Tagine

Name: Lamb, Olive and Mushroom Tagine
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6-8 serving(s)
Ingredients: 29.58 ml butter or 29.58 ml ghee; 1 large onion, chopped; 4 clove garlic, minced; 907.18 g lamb shoulder, chopped into 1 to 1.5 inch squares; 4.92 ml salt, to taste; 2.46 ml fresh ground black pepper; 2.46 ml turmeric; 946.36 ml water; 226.79 g mushroom, sliced thickly; 4 carrots, cut into thumb-sized pieces; 4 small potatoes, cut as for the carrots (about 3/4lb); 453.59 g pitted black olives (I used canned)

Submitted by Roosie

"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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Ready In:: 1hr 50mins
Ingredients:: 12
Serves:: 6

ingredients

29.58 ml butter or 29.58 ml ghee
1 large onion, chopped
4 clove garlic, minced
907.18 g lamb shoulder, chopped into 1 to 1.5 inch squares
4.92 ml salt, to taste
2.46 ml fresh ground black pepper
2.46 ml turmeric
946.36 ml water
226.79 g mushroom, sliced thickly
4 carrots, cut into thumb-sized pieces
4 small potatoes, cut as for the carrots (about 3/4lb)
453.59 g pitted black olives (I used canned)

directions

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**.