- 1.3 kg lamb (or 2 kg on the bone), cut into 3-4 cm pieces
- 1 medium onion, grated
- 5 onions, chopped
- ½ cup green or red olives
- 2 salted lemons (cut the lemons into 6-8 slices and salt well)
- 2 tbsp lemon juice
- 1 tsp. ginger powder
- ¼ tsp. turmeric
- saffron
- 1 tsp paprika
- ½ tsp cumin
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
- 4 tbsp vegetable oil
- sea salt and freshly ground black pepper
Start by salting the lemons: cut them into 6–8 wedges, coat generously with salt, and set aside. Cut the lamb into chunks.
Heat oil in the tagine (or heavy pot), add saffron, all the spices, grated onion, lamb pieces, and salt. Brown the meat until nicely golden.
Add enough water to almost cover the lamb. Cover and cook over low heat for 1 hour. Stir and turn the meat occasionally.
Once the lamb begins to soften, add the sliced onions, cilantro, and parsley. Continue cooking for 30–45 minutes, until the sauce thickens and the meat is nearly falling off the bone. Taste and adjust seasoning.
Rinse the olives, then add them to the tagine along with the salted lemons and lemon juice. Cover and cook for another 10 minutes.
Turn off the heat and let the tagine rest for 5–7 minutes. Discard the lemons before serving.
The tagine is ready to enjoy.
Start by salting the lemons: cut them into 6–8 wedges, coat generously with salt, and set aside. Cut the lamb into chunks.
Heat oil in the tagine (or heavy pot), add saffron, all the spices, grated onion, lamb pieces, and salt. Brown the meat until nicely golden.
Add enough water to almost cover the lamb. Cover and cook over low heat for 1 hour. Stir and turn the meat occasionally.
Once the lamb begins to soften, add the sliced onions, cilantro, and parsley. Continue cooking for 30–45 minutes, until the sauce thickens and the meat is nearly falling off the bone. Taste and adjust seasoning.
Rinse the olives, then add them to the tagine along with the salted lemons and lemon juice. Cover and cook for another 10 minutes.
Turn off the heat and let the tagine rest for 5–7 minutes. Discard the lemons before serving.
The tagine is ready to enjoy.
