Recipe: Tasty Lamb tagine with preserved lemons

Lamb tagine with preserved lemons. Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine.

Season to taste with table salt and pepper. This slowly braised lamb tagine features dried prunes and preserved lemons. Dried dates, apricots, and raisins are also very common. You can cook Lamb tagine with preserved lemons using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Lamb tagine with preserved lemons

1. Prepare 500 gms of diced lamb.
2. You need 2 of red onions.
3. You need 2 of large carrots peeled and sliced.
4. You need 2 of large potatoes peeled and chopped into chunks.
5. It's Half of a butternut squash (frozen will do) peeled and cut into chunks.
6. It's 1 of chicken stock cube.
7. Prepare 1 tbs of ground cumin.
8. You need 1 tbs of ground coriander.
9. You need 1 of preserved lemon rinsed so its not too salty and diced.
10. You need 2 cloves of crushed garlic.
11. Prepare of Salt and pepper.
12. Prepare 2 tbs of olive oil.
13. It's of Chopped coriander.

In a large pan, heat the oil, add the onion and cook until soft. Add the garlic, stir for a minute, then add the spices, stock, preserved lemon and olives. The term tagine refers both to the dish and to the vessel in which it is traditionally cooked in North Africa. Find preserved lemons at grocery store with well-stocked ethnic food department or buy online.

Lamb tagine with preserved lemons instructions

1. Brown lamb pieces in hot olive oil in a large oven proof pot..
2. Add ground cumin, ground coriander and crushed garlic..
3. Add vegetables to meat..
4. Add stock cube, chopped preserved lemons, coriander stalks (chopped) and 2 cups water..
5. Season to taste..
6. Cook in the oven at 180 degrees for an hour (or until meat is tender and vegetables are cooked)..
7. Serve with rice or flat breads..

Slowly heat olive oil in tagine, then add lamb and cook lightly on low heat. Cover and simmer on low heat for one hour, adding more water if necessary. Lamb tagine is delicious with fresh lemons, too. In fact, you could probably get away with eliminating the lemons entirely, for this recipe is kind and flexible. But the recipes are different-Lamb Tagine With Preserved Lemon hails from Claudia Roden's marvelous Book Of Middle Eastern Food.