This Lamb Tagine recipe is a wonderful Moroccan lamb dish with great depth of flavour.
1 kg leg or shoulder, diced
2 tblspn olive oil
1 onion, chopped
1 teaspoon ginger
salt & pepper
pinch chilli powder
1/4 teaspoon saffron powder
500g peas
2 tomatoes, peeled and chopped
1 tablespoon brown sugar
1 preserved lemon, rind only
12 green olives
Put meat in large pot with the oil, onion, salt & pepper, ginger, sugar and saffron. Cover with water and cook, covered, for 1-11/2 hours or until the meat is very tender. Add the peas, tomatoes, lemon and olives and cook a few minutes longer to reduce the sauce.
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