Lamb Tagine with Preserved Lemons
Lamb Tagine with Preserved Lemons

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lamb tagine with preserved lemons. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine.

Lamb Tagine with Preserved Lemons is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Lamb Tagine with Preserved Lemons is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Tagine with Preserved Lemons:
  1. Take 1 large onion, chopped
  2. Prepare 700 grams lamb, cut into 3 inch pieces
  3. Get 3 garlic cloves, chopped finely
  4. Make ready 1/3 cup olive oil, extra virgin
  5. Prepare 1 tbsp butter
  6. Take 1/2 tsp salt
  7. Make ready 1/2 tsp pepper
  8. Get 1/2 tsp fresh grated ginger
  9. Prepare 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
  10. Get 2 1/2 cup water
  11. Get 1 preserved lemon, quartered, seeds removed
  12. Prepare olives, with pits
  13. Take 1/2 tsp turmeric
  14. Make ready 1/2 tsp Saffron threads, crumbled
  15. Make ready 1/4 tsp hot chilli powder
  16. Take 1 cinnamon stick
  17. Prepare 4 medium potatoes, peeled and halved

Bring the contents of the pan to the boil and, once boiling, remove it from the heat. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside. For the lemons, heat the water until boiling.

Steps to make Lamb Tagine with Preserved Lemons:
  1. In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric.
  2. Heat the lamb over a medium to high heat, stir to brown all sides.
  3. Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron.
  4. Cover pot with lid, and bring the liquids to a fast simmer.
  5. Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
  6. Stir occasionally.
  7. Add a little water when necessary to prevent the meat from scorching.
  8. When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancée doesn't like them. I also added a tablespoon of the preserved lemon juices.
  9. If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
  10. Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
  11. Check seasoning, add more salt and pepper if necessary to suit your taste.
  12. Serve with couscous and some crusty bread.

Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Moroccan Beef Tagine with Carrots, Olives and Preserved Lemons. Zesty seasoning and tangy preserved lemons contrast perfectly with the natural sweetness of carrots in this beef or lamb tagine. After one hour, add the parsley and cilantro.

So that’s going to wrap it up for this special food lamb tagine with preserved lemons recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!