Cooked - Lamb Tagine With Green Olives And Lemon

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lamb Tagine With Green Olives And Lemon

1.0

¼ cup extra-virgin olive oil

5 garlic cloves, minced

Two 2 ½-inch strips of lemon zest

2 teaspoons ground ginger

2 teaspoons sweet paprika

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

Pinch of saffron threads, crumbled

One 3-inch cinnamon stick

Kosher salt

3 ½ pounds boneless lamb shoulder, cut into 1-inch pieces

4 cups water

6 large carrots, thinly sliced

1 onion, cut into ¼-inch dice

2 cups pitted green Picholine olives, rinsed

1 cup flat-leaf parsley, chopped

1 cup cilantro leaves, chopped

3 tablespoons fresh lemon juice

In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. 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. Add the water, carrots and onion and 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, cilantro and lemon juice. Ladle into bowls and serve.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Tagine

Cuisine🇲🇦Moroccan

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 117 weeks ago

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