Morrocan Olive Lamb Tagine
This Olive tagine recipe is spicy and melts in the mouth. After a few minutes of preparation, you can easily do the rest with a few instructions.
Ingredients
- 3 onions peeled
- 1 1/2 lbs of lamb chops peel
- The juice of 1 lemon
- 1 lemon cut into quarters
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon
- 1 Pinch of hot pepper
- 1 Small handful of chopped parsley
- 2 tablespoons of olive oil
- 1 Small piece of ginger peeled and grated
- 1 red pepper seeded and finely chopped
- 1 pinch of saffron
- 250 ml of lamb stock
- 1 tablespoon of mashed tomatoes
- 1 1/2 cups of pitted green or black kalamata olives
- 1 Small handful of chopped coriander
- Couscous or crusty bread to serve
Instructions
- Cut the onions in a food processor and process until finely chopped.
- Place the lamb, lemon peel, spices, parsley and onion in half a large bowl, and season with the spices
- Use your hands to mix the mixture until everything is very well combined
- Heat the oil in a large skillet or casserole with a lid, then add the remaining onion, ginger, pepper and saffron.
- Braise the meat for about 5 minutes or until the onions soften and start to take a golden color
- Add in the lemon juice, stock, tomato paste and olives, then bring to a boil.
- Add the meat chops, then reduce the heat, cover the cooking pot and cook for 20 minutes, turning the meat a few times. Remove the lid, then add the coriander and lemon slices, and tuck them between the meat chops.
- Add in the potatoes, chopped into chunks and cook uncovered for another 14 minutes, until the liquid thickens up a bit.
- Once the Tagine gets the thickness you want, remove from the heat
- Serve and enjoy your Tagine hot with fresh dry bread or couscous.
Nutrition
Sugar: 2.4gFiber: 2.8gPotassium: 702.9mgCalories: 302kcalMonounsaturated Fat: 9gPolyunsaturated Fat: 1.5gSaturated Fat: 3.3gFat: 18.5gProtein: 19gCarbohydrates: 18.2g
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