lamb tagine
Ingredients
lamb 4 lbs
Chopped onion 1
Chopped garlic 6 cloves
Fresh parsley 1
Ras el hanout 2 tbs
Salt 1/4 tbs
Hot saffron threads 1 tbs
Turmeric 1 tbs
Ginger 1 tbs
Black Pepper 1/2 tbs
White pepper 1/2 tbs
Chopped lemon 1/2
Preserved lemon ½
Olive oil 1/4 cup
Water 3-4 tbs
Method
nMix the meat with the onion, garlic, parsley or cilantro, spices and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tagine (or other deep oven-proof cooking dish). Add the olive oil, preserved lemon wedges and water.
nCover the top of the tagine with a circle of parchment paper (it should be cut a little larger than the diameter of the opening).
nCover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in two or three places with a fork.
nPlace the tagine in a cold oven, set the thermostat to 140 degree celsius, and turn the oven on. leave the tangia for five to six hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.
nServe the tagine on a large communal platter with Moroccan bread for scooping up the meat and sauce.