Lamb Tagine with Green Olives and Lemon

Name: Lamb Tagine with Green Olives and Lemon
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup extra virgin olive oil; 5 garlic cloves; 2 slice lemon zest; 2 tsp ground ginger; 2 tsp sweet paprika; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp fresh ground black pepper; 0.25 tsp cayenne pepper; 0.25 tsp ground cloves; 1 pinch saffron thread; 1 cinnamon sticks (3 inch); 1 tbsp kosher salt; 3.5 lb boneless lamb shoulder; 4 cup water; 6 large carrots; 1 large onion; 2 cup pitted green olives; 1 cup flat leaf parsley; 1 cup cilantro leaf; 3 tbsp fresh lemon juice

A Moroccan tagine of lamb, lemon zest and green olives, seasoned with ginger and paprika and simmered on the stove. Serve with couscous.

2 hr 35 min · Serves 12 · Medium

Method

Start cooking mode

Time: Prep 35 min · Cook 120 min · 155 min total
Difficulty: medium

1
In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally.
360 min
2
Empty the bag into a tagine or a medium enameled cast-iron casserole. Remove the lemon zest and discard. Add the water, carrots and onion, and bring to a simmer. Cover and cook over low heat 2 hours or until lamb is quite tender.
120 min
3
Remove fat from broth. Rinse olives well and add to pan. Season with salt to taste. Remove from heat and add parsley, cilantro and lemon juice. Serve with couscous.