Marrakesh Lamb Tagine

Name: Marrakesh Lamb Tagine
Yield: 4 to 6 portions
Cuisine: Morocco
Ingredients: 2 Preserved Lemons, pulp discarded, skin slivered; 15 Calamata or other imported black olives; ¼ cup chopped cilantro (fresh coriander); 2 Preserved Lemons, pulp discarded, skin slivered; 1 cup water; 2 cups homemade beef stock or canned broth; 15 Calamata or other imported black olives; ⅛ teaspoon crumbled saffron threads; 3 pounds lamb shoulder, cut into 3- to 4 inch chunks; Freshly ground black pepper, to taste; 2 cups homemade beef stock or canned broth; 2 onions, thinly sliced; ½ teaspoon ground turmeric; 1 teaspoon coarse (kosher) salt; ¼ teaspoon ground cinnamon; ½ teaspoon paprika; 3 cloves garlic, minced; 2 tablespoons olive oil; 1½ teaspoons ground cumin; 1 teaspoon ground ginger; 4 cups cooked couscous

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tagines are the wonderfully flavored stews of Morocco. They are simmered slowly, and the rich flavors of the spices and saffron make a thick broth rarely tasted in other cuisines. Olives and soft preserved lemons heighten the flavors even further. Serve this over couscous in deep bowls.

Ingredients

Spice Mixture

3 cloves garlic, minced
2 tablespoons olive oil
1½

Africa
Morocco
Main course
Preserve
Mediterranean
Spicy

Method

Combine all the ingredients for the spice mixture in a large bowl, and stir well. Add the lamb, and turn to coat it well.
Lightly brown the lamb, in batches in the oil, over medium heat, in a flameproof casserole or dutch oven. Return all the meat to the casserole, and add the onions. Cook, stirring, 5 minutes. Then add the stock, water, and saffron. Bring to a