Tagine of Lamb with Lemon and Olives

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Tagine of Lamb with Lemon and Olives

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sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sat May 23, 09 8:51 am Post subject: Tagine of Lamb with Lemon and Olives

Ingredients

1.3kg lamb shoulder, cut into chunks
pinch pulverised saffron
1/4tsp turmeric
1tsp powdered ginger
1tsp paprika
1/2tsp freshly ground black pepper
1/4tsp powdered cumin
salt
4tbsps oil
140g grated onion
3tbsps chopped coriander and parsley
575g finely minced onion
225g olives (Kalamata or similar)
2 preserved lemons
juice of one lemon

Recipe

Trim the lamb of excess fat and discard.
Soak the saffron in a little hot water in the bottom of a large casserole.
Add the spices, salt, oil and grated onion.
Mix the lamb in until it's all well covered.
Saute gently to release the aromas of the spices and lightly sear the meat.
Add 200ml water and bring to the boil.
Cover and simmer for an hour, adding more water if it looks like sticking.
Add the herbs and chopped onion and simmer for another hour.
Whilst this is happening rinse and stone the olives and remove the seeds from the lemons and finely chop them.
Ten minutes before serving add the lemon juice, olives and preserved lemons.
Remove the meat to a serving dish and keep warm.
Boil the sauce down until it's thick (about 400ml), pour over the meat and serve.

Comments

Grating onions is a bit of a faff, so you can blitz it in a food-processor/liquidiser instead. If anyone questions this tell them I said it was OK.

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