Simple Way to Prepare Homemade Lamb Tagine with Preserved Lemons - Free download

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We hope you got benefit from reading it, now let's go back to lamb tagine with preserved lemons recipe. To make lamb tagine with preserved lemons you only need 17 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Lamb Tagine with Preserved Lemons:

1. Provide 1 large of onion, chopped.
2. Prepare 700 grams of lamb, cut into 3 inch pieces.
3. Use 3 of garlic cloves, chopped finely.
4. Use 1/3 cup of olive oil, extra virgin.
5. Prepare 1 tbsp of butter.
6. Provide 1/2 tsp of salt.
7. You need 1/2 tsp of pepper.
8. Use 1/2 tsp of fresh grated ginger.
9. Provide 4 tbsp of chopped parsley and/or coriander (cilantro), roughly chopped.
10. Take 2 1/2 cup of water.
11. You need 1 of preserved lemon, quartered, seeds removed.
12. Provide of olives, with pits.
13. You need 1/2 tsp of turmeric.
14. Provide 1/2 tsp of Saffron threads, crumbled.
15. Use 1/4 tsp of hot chilli powder.
16. Take 1 of cinnamon stick.
17. Prepare 4 medium of potatoes, peeled and halved.

Instructions to make Lamb Tagine with Preserved Lemons:

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

Spoon the couscous into bowls and top with the lamb. This aromatic lamb tagine can be made in advance and reheated. Make the fruity lemon couscous just before serving. Place the couscous in a bowl and mix in the olive oil and lemon juice. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.

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