Name: Moroccan Lamb Tagine with Lemon and Olives
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: Salt and ground pepper; 1 cup water; 2½ cups Lamb or Chicken Stock or water; 18 small artichokes (about 2 inches tall), trimmed, or 6 large artichokes, trimmed, quartered, and chokes removed (optional); 18 to 24 Moroccan or Kalamata olives; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh parsley; 2 teaspoons paprika; 2 small lemons; 1 tablespoon finely minced garlic; 6 cups diced onions; ¼ cup sugar; 3 tablespoons olive oil; 3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes; 1 teaspoon ground ginger; 5 tablespoons (or as needed) olive oil; ½ teaspoon turmeric; ¼ teaspoon cayenne; 8 teaspoons paprika; 4 teaspoons ground ginger

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is not the real thing, but a Square One adaptation. Our customers were not wild about the briny taste of the traditional salt-preserved lemons, so we have substituted our own version, actually a quick lemon conserve that eliminates the bitterness of the lemons.

Ingredients

Marinade

2 teaspoons paprika
1 teaspoon ground ginger
½

Method

For the marinade, combine all ingredients to make a paste and rub it over the lamb cubes in a shallow nonaluminum container. Cover and let stand 3 hours at room temperature or refrigerate overnight.

For the lemons, wipe the lemons with a clean towel and cut into eighths (or sixteenths, if the lemons are large). To remove the bitterness from the peel, boil the lemons in water to cover 3

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Ingredients

Marinade

Method

Part of