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Practical Way to Cooking Extraordinary Lamb Tagine with Preserved Lemons

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Lamb Tagine with Preserved Lemons

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To make an extraordinary Lamb Tagine with Preserved Lemons, here are the materials required:

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

After readying the ingridients, next you are ready to cook your appetizing Lamb Tagine with Preserved Lemons by following the instructions on this section:

  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.

Recipe : Lamb Tagine with Preserved Lemons

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