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Easy to Cook Lamb Tagine with Preserved Lemons

Lamb Tagine with Preserved Lemons. . Its not hard to make Lamb Tagine with Preserved Lemons for my daughter.

Lamb Tagine with Preserved Lemons

Lamb Tagine with Preserved Lemons

You can easily cook Lamb Tagine with Preserved Lemons in 17 ingredients and only 12 steps. Here is how you can simply make that.

Ingredients of Lamb Tagine with Preserved Lemons

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

Lamb Tagine with Preserved Lemons cooking instructions

Step 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..
Step 2 Heat the lamb over a medium to high heat, stir to
brown all sides..
Step 3 Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron..
Step 4 Cover pot with lid, and bring the liquids to a fast simmer..
Step 5 Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 – 2 hours, or until meat is tender..
Step 6 Stir occasionally..
Step 7 Add a little water when necessary to prevent the meat from scorching..
Step 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..
Step 9 If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water..
Step 10 Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce..
Step 11 Check seasoning, add more salt and pepper if necessary to suit your taste..
Step 12 Serve with couscous and some crusty bread..
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