Lamb Tagine With Preserved Lemon And Olives Recipes

LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE

Steps:

• Gather the ingredients.
• Remove the flesh (peel part) from the preserved lemons , and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil .
• Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
• Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.
• Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.
• After 2 hours, check the tagine. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils.
• Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine with Moroccan bread for scooping up the meat and sauce.

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.

LAMB TAGINE WITH PEAS, PRESERVED LEMON, AND OLIVES

Steps:

• Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili if using, and saffron. Cover with water and cook, covered, for 1-1 1/2 hours, until the meat is very tender, adding water to keep it covered in its sauce.
• Add the peas, tomatoes, preserved lemon peel, and olives and cook, uncovered, a few minutes longer, until the peas are tender and the sauce is reduced.
• Serve hot with bread or couscous.

MOROCCAN LAMB STEW WITH PRESERVED LEMONS

Steps:

• Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
• On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
• Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
• Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
• Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
• Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
• To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.

MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

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.

LAMB TAGINE WITH OLIVES AND LEMON

Steps:

• In a large bowl, mix the olive oil, grated onion, garlic, lemon zest or preserved lemon, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves or ras al hanout, saffron, (cinnamon stick) and 1 tablespoon of kosher salt (omit if using preserved lemons). Add the lamb and toss to coat. Refrigerate for 4 to 6 hours. Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest or preserved lemon. Add the water and carrots bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours. 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 and cilantro. Ladle into bowls of couscous and serve.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.