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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.
Lamb Tagine with Preserved Lemons is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Lamb Tagine with Preserved Lemons is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lamb Tagine with Preserved Lemons:
- Take 1 large onion, chopped
- Take 700 grams lamb, cut into 3 inch pieces
- Make ready 3 garlic cloves, chopped finely
- Get 1/3 cup olive oil, extra virgin
- Prepare 1 tbsp butter
- Make ready 1/2 tsp salt
- Take 1/2 tsp pepper
- Prepare 1/2 tsp fresh grated ginger
- Take 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
- Prepare 2 1/2 cup water
- Make ready 1 preserved lemon, quartered, seeds removed
- Prepare olives, with pits
- Prepare 1/2 tsp turmeric
- Take 1/2 tsp Saffron threads, crumbled
- Make ready 1/4 tsp hot chilli powder
- Make ready 1 cinnamon stick
- Make ready 4 medium potatoes, peeled and halved
This slowly braised lamb tagine features dried prunes and preserved lemons. Dried dates, apricots, and raisins are also very common. Lemons, preserved in salt, are used in a variety of dishes for adding citrus flavor or as a condiment. The tart/bitter lemon flavor truly brings out the savoriness of meats, particularly lamb.
Steps to make Lamb Tagine with Preserved Lemons:
- In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric.
- Heat the lamb over a medium to high heat, stir to brown all sides.
- Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron.
- Cover pot with lid, and bring the liquids to a fast simmer.
- Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
- Stir occasionally.
- Add a little water when necessary to prevent the meat from scorching.
- 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.
- If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
- Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
- Check seasoning, add more salt and pepper if necessary to suit your taste.
- Serve with couscous and some crusty bread.
Return the lamb to the pot and taste and adjust the seasoning. Spoon the couscous into bowls and top with the lamb. Garnish with parsley and serve immediately. Tagine of Marrakesh Lamb with Preserved Lemon and Ras el Hanout Tabah Moostafah Nearly any braised or stewed North African dishes can be called a tagine, actually a term derived from the beautiful unglazed earthenware casserole with its graceful cone-shaped cover, in which the meal is slowly simmered. Place meat in a large bowl.
Above is how one can cook dinner lamb tagine with preserved lemons, very easy to make. Do the cooking stages appropriately, chill out and use your heart then your cooking will probably be scrumptious. There are lots of recipes you can try from this website, please discover what you want. When you like this recipe please share it with your folks. Glad cooking.
