Zesty Lemon Lamb Tagine: A Moroccan Delight

Ingredients:

1/4 cup extra-virgin olive oil

5 garlic cloves, minced

Two 2 1/2-inch strips of lemon zest

2 teaspoons ground ginger

2 teaspoons sweet paprika

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

Pinch of saffron threads, crumbled

One 3-inch cinnamon stick

Kosher salt

3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces

4 cups water

6 large carrots, thinly sliced

1 onion, cut into 1/4-inch dice

2 cups pitted green Picholine olives, rinsed

1 cup flat-leaf parsley, chopped

1 cup cilantro leaves, chopped

3 tablespoons fresh lemon juice

Preparation:

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.

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.

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.

Serve With
Couscous.

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