Lamb, Olive and Mushroom Tagine
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 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)
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**.
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RECIPE SUBMITTED BY
Roosie
San Francisco, CA