Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, lamb tagine with preserved lemons. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Remove the flesh (peel part) from the preserved lemons, and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil. Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
Lamb Tagine with Preserved Lemons is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Lamb Tagine with Preserved Lemons is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Lamb Tagine with Preserved Lemons:
- Get 1 large onion, chopped
- Take 700 grams lamb, cut into 3 inch pieces
- Prepare 3 garlic cloves, chopped finely
- Prepare 1/3 cup olive oil, extra virgin
- Prepare 1 tbsp butter
- Get 1/2 tsp salt
- Prepare 1/2 tsp pepper
- Get 1/2 tsp fresh grated ginger
- Get 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
- Take 2 1/2 cup water
- Make ready 1 preserved lemon, quartered, seeds removed
- Make ready olives, with pits
- Make ready 1/2 tsp turmeric
- Get 1/2 tsp Saffron threads, crumbled
- Make ready 1/4 tsp hot chilli powder
- Prepare 1 cinnamon stick
- Get 4 medium potatoes, peeled and halved
The lemon peel is softened by preserving it and so it is edible, adding an extra texture to the dish and adding more colour making it visually appealing. It is also best if you make your own (see our Preserved Lemons recipe). Adapted from Claudia Roden's The New Book Of Middle Eastern Food. Discard the bay leaf from the braising juices and, if desired, tip the pot and spoon off some of the fat.
Steps to make Lamb Tagine with Preserved Lemons:
- In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric.
- Heat the lamb over a medium to high heat, stir to brown all sides.
- Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron.
- Cover pot with lid, and bring the liquids to a fast simmer.
- Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
- Stir occasionally.
- Add a little water when necessary to prevent the meat from scorching.
- 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.
- If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
- Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
- Check seasoning, add more salt and pepper if necessary to suit your taste.
- Serve with couscous and some crusty bread.
Adapted from Claudia Roden's The New Book Of Middle Eastern Food. Discard the bay leaf from the braising juices and, if desired, tip the pot and spoon off some of the fat. Return the lamb to the pot and taste and adjust the seasoning. Add olives and, if using, preserved lemon to the pot. Begin by preparing the preserved lemons.
So that’s going to wrap it up for this exceptional food lamb tagine with preserved lemons recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
