Lamb, Olive and Mushroom Tagine

• 2 tablespoons butter or 2 tablespoons ghee
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 lbs lamb shoulder, chopped into 1 to 1.5 inch squares
• 1 teaspoon salt, to taste
• 12 teaspoon fresh ground black pepper
• 12 teaspoon turmeric
• 4 cups water
• 12 lb mushroom, sliced thickly
• 4 carrots, cut into thumb-sized pieces
• 4 small potatoes, cut as for the carrots (about 3/4lb)
• 1 lb pitted black olives (I used canned)

1. In a large saucepan or stockpot, add butter/ghee, onion, lamb, garlic, salt, pepper and turmeric over high heat.
2. Sautee til onions are golden and meat is browned.
3. Add 4 cups water and bring to a boil.
4. Reduce to a simmer, cover and simmer for about 45 minutes.
5. Add mushrooms, carrots, potatoes and simmer, covered, until potatoes are cooked through (about 20-30 minutes), adding olives about halfway though the cooking time (10-15 minutes).
6. Serve hot!
7. **Theoriginal recipe calls for the olives to be soaked in 1 cup of water plus 2 Tbs white vinegar to help remove some of the salinity**.

butter, onion, garlic, lamb shoulder, salt, ground black pepper, turmeric, water, mushroom, carrots, potatoes, black olives

Taken from www.food.com/recipe/lamb-olive-and-mushroom-tagine-110168 (may not work)