Lamb Tagine with Preserved Lemons
This recipe is not mine, its found on www.moroccanfood.about.com.
Lamb Tagine with Preserved Lemons
This recipe is not mine, its found on www.moroccanfood.about.com.
Open in Cookpad AppSteps
- 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.
Cooksnaps
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