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Lamb Tagine With Preserved Lemons Recipe

Lamb Tagine with Preserved Lemons Recipe
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Serving : 4
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Prepare the ingredients before making Lamb Tagine with Preserved Lemons in your home. Then, follow these steps below to serve Lamb Tagine with Preserved Lemons for your family or friends.

Ingredients: Lamb Tagine with Preserved Lemons

  • 1 large onion, chopped
  • 700 grams lamb, cut into 3 inch pieces
  • 3 garlic cloves, chopped finely
  • 1/3 cup olive oil, extra virgin
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp fresh grated ginger
  • 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
  • 2 1/2 cup water
  • 1 preserved lemon, quartered, seeds removed
  • 1 olives, with pits
  • 1/2 tsp turmeric
  • 1/2 tsp Saffron threads, crumbled
  • 1/4 tsp hot chilli powder
  • 1 cinnamon stick
  • 4 medium potatoes, peeled and halved

How to Make Lamb Tagine with Preserved Lemons

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Lamb Tagine with Preserved Lemons in your home by yourself.

    Step 1
  • In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric.
  • Step 2
  • Heat the lamb over a medium to high heat, stir to brown all sides.
  • Step 3
  • Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron.
  • Step 4
  • Cover pot with lid, and bring the liquids to a fast simmer.
  • Step 5
  • Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
  • Step 6
  • Stir occasionally.
  • Step 7
  • Add a little water when necessary to prevent the meat from scorching.
  • Step 8
  • When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancĂ©e doesn't like them. I also added a tablespoon of the preserved lemon juices.
  • Step 9
  • If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
  • Step 10
  • Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
  • Step 11
  • Check seasoning, add more salt and pepper if necessary to suit your taste.
  • Step 12
  • Serve with couscous and some crusty bread.
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