Lamb Tagine With Green Olives and Lemon
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From Food & Wine, Oct 2008.
- Ready In:
- 2hrs 35mins
- 1⁄4 cup extra virgin olive oil
- 5 garlic cloves, minced
- 2 slices lemon zest, each 2 1/2-inch long
- 2 teaspoons ground ginger
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cloves
- 1 pinch saffron thread, crumbled
- 1 (3 inch) cinnamon sticks
- 1 tablespoon kosher salt
- 3 1⁄2 lbs boneless lamb shoulder, cut into 1-inch pieces
- 4 cups water
- 6 large carrots, thinly sliced
- 1 large onion, cut in 1/4-inch dice
- 2 cups pitted green olives, Picholine or other meaty variety
- 1 cup flat leaf parsley, chopped
- 1 cup cilantro leaf, chopped
- 3 tablespoons fresh lemon juice
- In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally.
- Empty the bag into a tagine or a medium enameled cast-iron casserole. Remove the lemon zest and discard. Add the water, carrots and onion, and bring to a simmer. Cover and cook over low heat 2 hours or until lamb is quite tender.
- Remove fat from broth. Rinse olives well and add to pan. Season with salt to taste. Remove from heat and add parsley, cilantro and lemon juice. Serve with couscous.
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