Moroccan Tagine with Prunes and Preserved Lemon

Name: Moroccan Tagine with Prunes and Preserved Lemon
Cuisine: Moroccan
Ingredients: 3 pounds lean lamb, neck or shoulder, trimmed and cut into 2-inch cubes; 3 pounds lean lamb, neck or shoulder, trimmed and cut into 2-inch cubes; 3 pounds lean lamb, neck or shoulder, trimmed and cut into 2-inch cubes; ¼ cup olive oil; Salt and freshly ground black pepper to taste; 3 medium yellow onions, finely chopped; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; ⅛ teaspoon saffron threads, crushed; 4 cups chicken stock, homemade or canned, or a combination of half lamb and half chicken stock; 4 cups chicken stock, homemade or canned, or a combination of half lamb and half chicken stock; 4 cups chicken stock, homemade or canned, or a combination of half lamb and half chicken stock; 4 cups chicken stock, homemade or canned, or a combination of half lamb and half chicken stock; 2 bay leaves; 3 sprigs parsley; 3 medium potatoes, peeled and cut into ½-inch slices; 6 small carrots, peeled and cut into 2-inch pieces; 3 small turnips, trimmed, halved, and cut into thirds; 18 dry prunes, soaked in warm water; 12 preserved lemon sections; 1 teaspoon harissa, or more depending on personal taste, or substitute hot red chili paste; 1 teaspoon harissa, or more depending on personal taste, or substitute hot red chili paste; ½ cup broth from the tagine; 1 tablespoon virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon chopped fresh cilantro; 1-½ cups cold water; ½ teaspoon salt; 1-½ cups instant couscous

Preparation info

Serves
6

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Almost always made with lamb, tagines from Morocco contain an array of intoxicating spices which came there en route to Europe from the Far East.

Ingredients

Tagine

3 pounds lean lamb, neck or shoulder, trimmed and cut into 2-inch cubes
¼ cup <

Africa
Morocco
Main course
Gluten-free

Method

Pat the lamb dry with paper towel and set aside. In a large heat-proof casserole, heat the oil over medium heat. Salt and pepper the lamb. When the oil is hot but not smoking, brown the meat on all sides until golden. Remove the meat from the casserole and set aside.

Add the onions and sauté for 2 to 3 minutes or until they begin to give up their juices. Add the ground spices and saffro