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tagine recipe with couscous

Lamb Tagine with Preserved Lemons and Olives

Course entree
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Author www.highlandsranchfoodie.com

Ingredients

  • 1 1/2 pound lamb shoulder roast cut into 6 large chunks
  • 2 Tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic peeled and chopped
  • 1/2 Cup golden raisins
  • 2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon ginger peeled and chopped
  • 1 cup cilantro chopped
  • 1 preserved lemon peeled, chopped
  • 1/2 can green olives in water drained
  • 2 Cup water
  • Salt/Pepper to taste

Instructions

  1. Preheat oven to 325 degrees.
  2. In a skillet brown lamb pieces on each side. Place the lamb in the bottom of the tagine.
  3. In the same skillet, saute onions until tender. Add the garlic until fragrant.
  4. Spoon this over the lamb.
  5. Sprinkle on raisins, cumin, cinnamon, ginger, garlic, cilantro, preserved lemon and olives. Pour the water on top this mixture.
  6. Cover with the domed lid,
  7. Place in the oven. After one hour increase heat to 350. Cook for an additional 2 1/2 hours.
  8. Finish with some chopped preserved lemon rind.