Lamb and Potato Tagine
A Moroccan tagine of lamb, preserved lemon and smen, warmed with cumin and saffron. It's finished with salt and pepper.
2 hr 45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 150 min · 165 min total
- medium
- 1
Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.
- 2
Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours.
- 3
Soak the saffron threads in 1/2 cup of hot water for 20 minutes. Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid.
- 4
Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
