Name: Lamb Tagine with Preserved Lemons and Green Olives
Yield: 4
Ingredients: 2 1/2 lb. boneless lamb shoulder -; Sea salt, table salt, and freshly ground pepper -; 2 tbsp. olive oil -; 1 tsp. ground cumin -; 1 tsp. ground coriander -; 1 tsp. turmeric -; 1/2 tsp. sweet paprika -; 1 medium onion -; 2 clove garlic -; 1/2 lb. cracked or whole green olives -; 1/4 c. chopped Middle Eastern-style Preserved Lemons -; Fresh lemon juice (Optional) -; 1/2 c. chopped fresh cilantro leaves -; 3 c. cooked couscous -

Ingredients for - Lamb Tagine with Preserved Lemons and Green Olives

1. 2 1/2 lb. boneless lamb shoulder

2. Sea salt, table salt, and freshly ground pepper

3. 2 tbsp. olive oil

4. 1 tsp. ground cumin

5. 1 tsp. ground coriander

6. 1 tsp. turmeric

7. 1/2 tsp. sweet paprika

8. 1 medium onion

9. 2 clove garlic

10. 1/2 lb. cracked or whole green olives

11. 1/4 c. chopped Middle Eastern-style Preserved Lemons

12. Fresh lemon juice (Optional)

13. 1/2 c. chopped fresh cilantro leaves

14. 3 c. cooked couscous

How to cook deliciously - Lamb Tagine with Preserved Lemons and Green Olives

1 . Stage

One day ahead, trim excess fat from lamb. Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large, heavy-bottomed casserole, then add lamb and sprinkle with cumin, coriander, turmeric, and paprika. Sauté 5 minutes over moderate heat (meat doesn’t need to be browned). Add onion and garlic; sauté 1 minute. Add 3 cups water, stir, and bring to a boil. Cover and simmer 1 hour or until tender. Let cool and refrigerate overnight.

2 . Stage

On the day of serving, preheat oven to 450 degrees F. Skim fat from top of stew. Using a slotted spoon, remove lamb chunks and place in a large, ovenproof serving dish. Transfer lamb stew liquid to a saucepan and reserve. Bake meat 15 to 20 minutes, or until browned.