Lamb & Potato Tagine

• 1 large preserved lemon, divided
• 12 large onion
• 4 medium garlic cloves
• 1 teaspoon ground cumin
• 1 12 teaspoons ras el hanout spice mix
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro
• 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

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

preserved lemon, onion, garlic, ground cumin, hanout spice mix, olive oil, fresh cilantro, lamb shanks, salt, saffron thread, smen, potatoes, water

Taken from www.food.com/recipe/lamb-potato-tagine-387164 (may not work)