Lamb Tagine with Olives
Tagine’s are the wonderful stews of Morocco and have the same name as their cooking pot. These earthenware dishes with conical lids come in every conceivable size from tiny ones for a single person to huge ones that can cater for a vast banquet.
The meal is cooked and served in its dish and as you lift the lid you are enveloped with the delicious aroma of lamb, chicken or fish combined with prunes, quince, coriander, cumin or ginger – the variations are endless.
1.5 kg lamb, cut into cubes
5ml powdered ginger
2 onions, grated
5ml ground cumin
2 cloves of garlic, chopped
90ml foodies for food lovers Extra Virgin Olive Oil with a dash of lime
Handful of parsley, chopped
250g green olives
60ml fresh coriander leaves chopped
Salt and pepper to taste
Put all the ingredients, except the olives into a bowl, and let the lamb marinate overnight. Transfer the lamb and the marinade to a tagine or casserole dish. Add enough water to cover the meat and simmer over a low heat, covered for 1 hour or until the meat is tender. Put the olives into the casserole after about 45 minutes.
To serve, arrange the meat on a warm serving dish and reduce the sauce until it is thick. Pour over the meat.
Serves 4 - 6
- Foodiesnz Admin