Lamb & Potato Tagine

Here is another recipe that came from Zamouri Spices. The times listed does not include marinating time.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• Marinade

• 1  large preserved lemon, divided
• 1⁄2 large onion
• 4  medium garlic cloves
• 1  teaspoon ground cumin
• 1 1⁄2 teaspoons ras el hanout spice mix
• 2  tablespoons olive oil
• 1  tablespoon fresh cilantro

• Remaining Ingredients

• 3  lamb shanks, about 4 to 5 pounds (Beef can be substituted)
•  salt & pepper
• 1  pinch saffron thread
• 1 -2  teaspoon  smen (Ghee can be substituted)
• 2  large potatoes, peeled & cut into wedges
• 1  cup water

Directions

1. Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.
2. Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours.
3. Soak the saffron threads in 1/2 cup of hot water for 20 minutes.
4. Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid.
5. Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender.