Lamb & Potato Tagine

Name: Lamb & Potato Tagine
Ingredients: 1 large preserved lemon, divided; 12 large onion; 4 medium garlic cloves; 1 teaspoon ground cumin; 1 12 teaspoons ras el hanout spice mix; 2 tablespoons olive oil; 1 tablespoon fresh cilantro; 3 lamb shanks, about 4 to 5 pounds (Beef can be substituted); salt & pepper; 1 pinch saffron thread; 1 -2 teaspoon smen (Ghee can be substituted); 2 large potatoes, peeled & cut into wedges; 1 cup water

13 ingredients

10 steps

Ingredients

1 large preserved lemon, divided
12 large onion
4 medium garlic cloves
1 teaspoon ground cumin
1 12 teaspoons ras el hanout spice mix
2 tablespoons olive oil
1 tablespoon fresh cilantro
3 lamb shanks, about 4 to 5 pounds (Beef can be substituted)
salt & pepper
1 pinch saffron thread
1 -2 teaspoon smen (Ghee can be substituted)
2 large potatoes, peeled & cut into wedges
1 cup water

Directions

1

Slice the preserved lemon and discard the inner flesh.
2

Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.
3

Sprinkle the meat with salt & pepper then pour over the marinade.
4

Refrigerate for at least 2 hours.
5

Soak the saffron threads in 1/2 cup of hot water for 20 minutes.
6

Place the meat in a large tagine then add the saffron with its water and the smen.
7

Cover with the other 1/2 of lemon then cover the tagine with its lid.
8

Cook over low heat for 1 hour.
9

Add in the water & potatoes then recover & cook for another hour & half.
10

When done, the meat should be butter soft and tender.