Braised Lamb Tagine with Preserved Lemon and Olives

Ready in 45 minutes

This robust Moroccon tagine, call mqualli, is flavored with that signature Moroccan ingredient, preserved lemon. The lemons must be prepared ahead of time and should be a pantry staple for anyone who loves Moroccan food. Lamb shanks can be prepared well ahead of time and reheated beautifully. If you cannot find shanks, or if they are too large for your tagine, ask the butcher to trim the bone or cut them crosswise, or use 2 pounds lamb shoulder cubed for stew. Serve with couscous.

Top-ranked recipe named "Braised Lamb Tagine with Preserved Lemon and Olives"

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Ingredients

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4 1 lb Lamb shanks; (or 2 lbs boneless lamb shoulder cut into 2" cubes
Salt and pepper
3 tablespoons Olive oil; plus extra for browning
2 Onions; chopped fine
3 cloves Garlic; finely minced
2 teaspoons Sweet paprika
1 1/2 teaspoons Ginger; ground
1 teaspoon Cumin seeds; toasted and ground
1/4 teaspoon Crushed saffron; steeped in 2 Tbsp hot water
1 cup Water; (up to 1-1/2 cups) (or meat broth) as needed
2 Moroccon preserved lemons; zest cut into thin strips
2/3 cup Ripe olives; (such as Kalamata, pitted or not)
1/4 cup Fresh lemon juice; or as needed
4 tablespoons Fresh cilantro; chopped
4 tablespoons Fresh flat leaf parsley; chopped

Original recipe makes 4

Servings  

Preparation

Sprinkle the lamb shanks with salt and pepper. Film the bottom of a heaby skillet or saute pan with olive oil and brown the shanks over high heat. Set aside.

Heat the 3 Tbsp olive oil in the bottom of a tagine over medium heat. Add the onions, garlic, paprika, ginger, cumin and saffron and saute for 10 minutes. Add the lamb shanks and water. Cover and simmer the lamb over low heat for about 1 1/2 hours, until tender. When the meat is tender, add the strips of lemon zest, olives, lemon juice, cilantro, and parsley and simmer 15 minutes longer. You can also braise the lamb in a 350F oven for 1 1/2 hours. Taste the pan juices and add more lemon juice, if needed.

Remove the lamb to serving plates and spoon the pan juices on top.

Credits

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Calories Per Serving: 1323 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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