Spiced Lamb Tagine With Preserved Lemon and Green Olives
- Ready In:
- 2hrs 30mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
- olive oil (mild)
- 3 stalk celery, finely diced
- 2 carrots, finely diced
- 2 medium brown onions, finely diced
- 6 garlic cloves, finely chopped
- 14.79 ml cumin, ground
- 14.79 ml coriander seed, ground
- 1.23 ml turmeric, ground
- 1.23 ml ginger, ground
- 1.23 ml cinnamon, ground
- 0.25 ml saffron thread
- 2-2 kg boneless lamb shoulder, cut into 6cm pieces
- 2 (800 g) can chopped tomatoes
- 2 bay leaves
- 2 sprig thyme
- 2000.0-3000.0 ml chicken stock or 2000.0-3000.0 ml water
- 29.58 ml honey
- 29.58 ml harissa
- 236.59 ml green olives, pitted and cut in half
- 14.79 ml preserved lemon, julienned
- 236.59 ml coriander leaves
- 236.59 ml fresh parsley leaves
- couscous (to serve)
directions
- In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
- Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
- Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
- Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
- Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
- Season to taste with salt and pepper, then transfer to a tagine dish for serving.
- Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.
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