Spiced Lamb Tagine With Preserved Lemon and Green Olives |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Good Weekend, 23 July 2005 Ingredients:
olive oil (mild) |
3 stalks celery, finely diced |
2 carrots, finely diced |
2 medium brown onions, finely diced |
6 garlic cloves, finely chopped |
1 tablespoon cumin, ground |
1 tablespoon coriander seed, ground |
1/4 teaspoon turmeric, ground |
1/4 teaspoon ginger, ground |
1/4 teaspoon cinnamon, ground |
1 pinch saffron thread |
1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces |
2 (400 g) cans chopped tomatoes |
2 bay leaves |
2 sprigs thyme |
2 -3 liters chicken stock or 2 -3 liters water |
2 tablespoons honey |
2 tablespoons harissa |
1 cup green olives, pitted and cut in half |
1 tablespoon preserved lemon, julienned |
1 cup coriander leaves |
1 cup fresh parsley leaves |
couscous (to serve) |
Directions:
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.
2. Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
3. Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
4. 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.
5. Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
6. Season to taste with salt and pepper, then transfer to a tagine dish for serving.
7. Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.
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