Lamb Tagine

Name: Lamb Tagine
Ingredients: 1/4 cup extra-virgin olive oil; 5 garlic cloves, minced; Two 2 1/2-inch strips of lemon zest; 2 teaspoons ground ginger; 2 teaspoons sweet paprika; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; Pinch of saffron threads, crumbled; One 3-inch cinnamon stick; Kosher salt; 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces; 4 cups water; 6 large carrots, thinly sliced; 1 onion, cut into 1/4-inch dice; 2 cups pitted green Picholine olives, rinsed; 1 cup flat-leaf parsley, chopped

19 ingredients

3 steps

Ingredients

1/4 cup extra-virgin olive oil
5 garlic cloves, minced
Two 2 1/2-inch strips of lemon zest
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
Pinch of saffron threads, crumbled
One 3-inch cinnamon stick
Kosher salt
3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
4 cups water
6 large carrots, thinly sliced
1 onion, cut into 1/4-inch dice
2 cups pitted green Picholine olives, rinsed
1 cup flat-leaf parsley, chopped

Directions

1

1.In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
2

2.Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
3

3.Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.