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Recipes
Lamb Tagine With Preserved Lemons And Olives
Lamb Tagine With Preserved Lemons And Olives
Lamb Tagine With Preserved Lemons And Olives
Find preserved lemons at grocery store with well-stocked ethnic food department or buy online. This tagine is flavored with cumin, saffron, onion, cilantro, black olives and preserved lemons.
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Serves
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Lamb
Mediterranean Cuisine
Easter
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Ingredients
1
lb
lamb stew meat *
1/4
cup
olive oil
1/2
tsp
saffron or turmeric
1
tsp
ground ginger
1
tsp
paprika
1/2
tsp
black pepper
11/2
tsp
salt
1/4
tsp
ground cumin
1/2
cup
grated onion
1/4
cup
chopped parsley
1/4
cup
chopped cilantro
2
cups
minced onion
1
cup
green or black olives
2
preserved
lemons, julienned
Instructions
Toss the lamb with spices, salt and grated onion. Slowly heat olive oil in tagine, then add lamb and cook lightly on low heat. Add 1 cup of water and bring to boil.
Cover and simmer on low heat for one hour, adding more water if necessary.
After one hour, add onions and cook until meat is tender and the sauce is thick. Meanwhile slice and pit the olives and remove pulp from the preserved lemons and rinse thoroughly. Add lemons and olives ten minutes before serving.
* Cuts of lamb that work well in stews are lamb shoulder, leg of lamb (both cut into 1.5 inch cubes), lamb knuckle or lamb shanks on the bone.
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