Lamb Tagine With Olives And Lemon
- 1/4 cup extra-virgin olive oil
- 1/2 cup grated onion
- 4 garlic cloves, minced
- Two 2 1/2-inch strips of lemon zest or one whole preserved lemon, pith removed, rinsed and quartered
- 2 teaspoons ground ginger
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves or 1 teaspoon ras al hanout
- Pinch of saffron threads, crumbled
- One 3-inch cinnamon stick (unless using cinnamon in the accompanying couscous)
- Kosher salt (see note in recipe)
- 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
- 3 cups water
- 6 large carrots, thinly sliced
- 2 cups pitted green Picholine olives, rinsed (or mix of green, black and/or red olives, pitted)
- 1 cup flat-leaf parsley, chopped
- 1 cup cilantro leaves, chopped
- In a large bowl, mix the olive oil, grated onion, garlic, lemon zest or preserved lemon, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves or ras al hanout, saffron, (cinnamon stick) and 1 tablespoon of kosher salt (omit if using preserved lemons). Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
- Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest or preserved lemon. Add the water and carrots bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
- Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley and cilantro. Ladle into bowls of couscous and serve.
extravirgin olive oil, onion, garlic, lemon zest, ground ginger, sweet paprika, ground coriander, ground cumin, freshly ground black pepper, cayenne pepper, ground cloves, saffron threads, cinnamon, kosher salt, lamb shoulder, water, carrots, olives, flatleaf parsley, cilantro
Taken from www.epicurious.com/recipes/member/views/lamb-tagine-with-olives-and-lemon-52543031 (may not work)