4 lb lamb shoulder or leg meat, cut into 2″ chunks
1/4 cup cilantro, minced
1/4 cup flat-leaf parsley, minced (plus more for garnish)
2 tablespoons garlic, minced
Freshly ground black pepper
1 tablespoon (or more) sea salt
1 pinch saffron threads, crumbled
2 whole preserved lemons
1/4 cup chicken broth
1/2 cup Extra Virgin Olive Oil
4 medium onions, halved and very thinly sliced
1 cup carrots, cut into 1/4-inch-thick rounds
1 1/2 cups chicken broth, more as needed
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
1 cup whole pitted prunes
1 cup dried apricots, chopped
1 cup best-quality green olives
2 teaspoons Ritrovo Selections Acacia Honey
- Trim the lamb of fat
- In an Emile Henry Tagine or heavy stew pot, mix the cilantro parsley, garlic, ginger, salt, and pepper. Crumble the saffron into the herbs. Cut one of the preserved lemons into small pieces and add to the tagine. Pour in the water and mix well.
- Put the lamb pieces in the tagine and mix into the sauce, making sure all the pieces are covered with delicious flavor.
- Pour the olive oil over the herb and lamb mixture and set the tagine over very low heat. As the lamb begins to sizzle, add the onions and carrots and stir to distribute them around the meat. Cover the tagine and cook until the lamb is done and the onions are almost melted into the sauce. After 30 minutes of cooking, add the ginger, cinnamon, prunes, and apricots. Total cooking time will be about
1 1/2 hours.
- Stir in the olives and the honey; add additional olive oil or broth if
the sauce is too thick. Once the olives are heated through, the tagine is ready to be enjoyed.
Serve over couscous, cooked according to package instructions.
Garnish with parsley and thin slices of preserved lemon.