Lamb Tagine with Green Olives and Lemon
Recipe from Food & Wine

When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous.


Lamb Tagine with Green Olives and Lemon
Kana Okada

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Servings: 8
Prep Time: 2 hrs 10 mins
Total Time: 2 hrs 45 mins
Related Categories: African Cuisine, Lamb Stew, Lamb Stew, Moroccan Cuisine, North African Cuisine
 
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Ingredients
  • 1/4  cup
    extra-virgin olive oil
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  • 5 
    garlic cloves, minced
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  • 2 
    2 1/2-inch strips of lemon zest
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  • 2  teaspoons
    ground ginger
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  • 2  teaspoons
    sweet paprika
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  • 2  teaspoons
    ground coriander
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    freshly ground black pepper
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  • 1/4  teaspoon
    cayenne pepper
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  • 1/4  teaspoon
    ground cloves
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  • 1  pinch of
    saffron threads, crumbled
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  • 1 
    3-inch cinnamon stick
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  •  
    Kosher salt
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  • 3 1/2  pounds
    boneless lamb shoulder, cut into 1-inch pieces
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  • 4  cups
    water
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  • 6 
    large carrots, thinly sliced
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  • 1 
    onion, cut into 1/4-inch dice
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  • 2  cups
    pitted green Picholine olives, rinsed
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  • 1  cup
    flat-leaf parsley, chopped
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  • 1  cup
    cilantro leaves, chopped
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  • 3  tablespoons
    fresh lemon juice
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Directions
1.
In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick, and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
2.
Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots, and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
3.
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, cilantro, and lemon juice. Ladle into bowls and serve.
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