Lamb Tagine With Peas Preserved Lemon And Olives Recipes

LAMB TAGINE WITH LEMON AND OLIVES

Steps:

• 1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
• 2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring mixture to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrot and 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.

SPICED LAMB TAGINE WITH PRESERVED LEMON AND GREEN OLIVES

Steps:

• In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
• Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
• Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
• Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
• Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
• Season to taste with salt and pepper, then transfer to a tagine dish for serving.
• Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS

Steps:

• Make a mixture of 2 Tbsp.
• olive oil, ginger, saffron, and garlic.
• Bath the meat pieces in the mixture until all sides are coated.
• Put 1 Tbsp.
• olive oil in the center of the tagine and place the meat pieces on top of it.
• Clean the artichoke, take out the leaves and the core and only use the heart.
• Skin the preserved lemon.
• Place artichokes on top of the meat.
• Scatter olives on the tagine and then the skin of the preserved lemon.
• Squeeze the pulp from inside the lemon all over the vegetables.
• Add 1/2 cup water.
• Place in a preheated oven at 300 F.
• for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
• Then add the green peas and cook for 10 more minutes.
• (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.

LAMB TAGINE WITH POTATOES AND PEAS

Steps:

• Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
• Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
• variation
• Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.