“Tagine” is both the name of the dish and the special earthenware pot in which it’s slow cooked. Found primarily in Morocco, a tagine is a savory combination of meat, vegetables, aromatic spices, and, sometimes, dried fruit. Unlike curries and gravy-ish stews, a tagine produces just enough broth to braise the ingredients and flavor the bed of (cauliflower) rice on which it’s served. This recipe is adapted to work on the stovetop in a standard soup pot, but if you’re fortunate enough to own a cone-shaped cooking tagine, these instructions will work for that, too.
Remove all the peel from the lemon with a vegetable peeler and cut it into
In another small bowl (last one!), use a fork to mix
Pat the lamb dry with paper towels and sprinkle heartily with salt and pepper. In a large pot or Dutch oven, heat the coconut oil over medium-high, then add the meat in batches and sear on all sides. With tongs, remove the browned pieces to a bowl to catch their juice. Repeat with the remaining cubes.
Add the onion and reserved lemon peel to the pot, cook over medium heat, stirring occasionally, until crisp-tender, about 3 minutes. Add the garlic-spice blend and cook until fragrant, about 30 seconds. Stir in the carrots and broth, scraping up any brown bits in the bottom of the pot. Return the lamb and accumulated juices to the pot and tuck the meat into the broth. Bring to a boil, then reduce heat to simmer and cook, covered, 25 minutes.
Add the zucchini and cabbage to the pot, piling it on top of the meat. Cover and cook an additional 45 minutes, until meat and vegetables are tender. Add the olives to the pot and stir to combine all the ingredients. Increase the heat to medium-high and cook, uncovered, until the sauce is slightly thickened, about 5-10 minutes. Stir in the reserved lemon juice, garlic-infused olive oil, and cilantro. Taste and add salt and pepper, if necessary.
© 2013 All rights reserved. Published by Smudge.