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Recommendation to Preparing 5-Star Lamb Tagine with Preserved Lemons

Hoping to eat Lamb Tagine with Preserved Lemons a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful ways on cooking a Lamb Tagine with Preserved Lemons like a famous chef made.

Lamb Tagine with Preserved Lemons

We hope you got insight from reading it, now let's go back to lamb tagine with preserved lemons recipe. To cook lamb tagine with preserved lemons you only need 17 ingredients and 12 steps. Here is how you cook that.

To prepare an unforgettable Lamb Tagine with Preserved Lemons, here are the components required:

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

After preparing the ingridients, next you are good to prepare your tasty Lamb Tagine with Preserved Lemons by following the procedures on this section:

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

Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat. After one hour, add the parsley and cilantro. Keep an eye on the water level, adding when necessary. Taste for seasoning: you may wish to add a little more preserved lemon.

Recipe : Lamb Tagine with Preserved Lemons

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