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Lamb Tagine with Preserved Lemons
Lamb Tagine with Preserved Lemons

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We hope you got insight from reading it, now let’s go back to lamb tagine with preserved lemons recipe. You can have lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Lamb Tagine with Preserved Lemons:
  1. You need 1 large onion, chopped
  2. Prepare 700 grams lamb, cut into 3 inch pieces
  3. Prepare 3 garlic cloves, chopped finely
  4. Take 1/3 cup olive oil, extra virgin
  5. You need 1 tbsp butter
  6. Prepare 1/2 tsp salt
  7. Prepare 1/2 tsp pepper
  8. Get 1/2 tsp fresh grated ginger
  9. Use 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
  10. Take 2 1/2 cup water
  11. Get 1 preserved lemon, quartered, seeds removed
  12. You need olives, with pits
  13. You need 1/2 tsp turmeric
  14. Take 1/2 tsp Saffron threads, crumbled
  15. Prepare 1/4 tsp hot chilli powder
  16. Take 1 cinnamon stick
  17. Take 4 medium potatoes, peeled and halved
Instructions to make Lamb Tagine with Preserved Lemons:
  1. In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric.
  2. Heat the lamb over a medium to high heat, stir to brown all sides.
  3. Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron.
  4. Cover pot with lid, and bring the liquids to a fast simmer.
  5. Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
  6. Stir occasionally.
  7. Add a little water when necessary to prevent the meat from scorching.
  8. When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancée doesn't like them. I also added a tablespoon of the preserved lemon juices.
  9. If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
  10. Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
  11. Check seasoning, add more salt and pepper if necessary to suit your taste.
  12. Serve with couscous and some crusty bread.

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