Name: Tagine of Lamb with Potatoes and Olives
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 6 tablespoons chopped flat-leafed (Italian) parsley; 6 tablespoons chopped fresh green coriander; ½-1 teaspoon each powdered ginger and cumin; 700 g/1½ lb potatoes, peeled and cut into eighths (4 cups peeled potatoes cut into eighths); 6 tablespoons olive oil; salt; 350 g/¾ lb (2⅓ cups) cured green olives; 2 cloves garlic, peeled and finely chopped; ½ teaspoon powdered saffron; 2 tablespoons butter; 1.25-1.4 kg/2½-3 lb leg or shoulder of lamb, cut into cubes; 2 large Spanish onions, peeled and coarsely grated; ¼-½ teaspoon sweet red pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.25-1.4 kg/2½-3 lb leg or shoulder of lamb, cut into cubes
2 large Spanish

Africa
Morocco
Marrakech
Main course
Gluten-free
Mediterranean

Method

Place cubed lamb in an earthenware bowl and add onion, garlic, parsley, coriander, spices, olive oil, and salt, to taste. Mix well and leave to marinate for at least 2 hours, or overnight.
When ready to cook, transfer lamb with marinade juices to a tagine or shallow flameproof casserole. Add water to just cover meat, and cook over a low heat for 45 minut

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Tagine of Lamb with Potatoes and Olives

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of