Spiced Lamb Tagine with Preserved Lemon and Green Olives

Name: Spiced Lamb Tagine with Preserved Lemon and Green Olives
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: olive oil; 3 stalks celery; 2 carrots; 2 medium brown onions; 6 garlic cloves; 1 tbsp cumin; 1 tbsp coriander seed; 0.25 tsp turmeric; 0.25 tsp ginger; 0.25 tsp cinnamon; 1 pinch saffron thread; 1 (1 1/2-2 kg) boneless lamb shoulder; 2 can chopped tomatoes (400 g); 2 bay leaves; 2 sprig thyme; 2 l chicken stock; 2 tbsp honey; 2 tbsp harissa; 1 cup green olives; 1 tbsp preserved lemon; 1 cup coriander leaves; 1 cup fresh parsley leaves; couscous

Lamb, green olives and preserved lemon steamed and spiced with cumin and coriander for a Moroccan tagine.

2 hr 30 min · Serves 8 · Medium

Method

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Time: Prep 30 min · Cook 120 min · 150 min total
Difficulty: medium

1
In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
20 min
2
Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
2 min
3
Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb. Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
120 min
4
Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
5
Season to taste with salt and pepper, then transfer to a tagine dish for serving. Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.