Lamb, preserved lemon and olive tagine
2 hrs 50 minServes 4–5
Slow-braised lamb shoulder with preserved lemon, green olives and warm spices; rich, glistening sauce.
| prepSeason lamb generously with salt, let sit 30 min | ||||
| 1 kg lamb shoulder, deboned, chopped into large pieces | Brown lamb in ghee | Add onion, soften; add garlic, spices, saffron & half the lemon skin | Pour in stock, cover with baking paper & lid, simmer 2 hrs until tender | Add olives & remaining lemon, simmer 20–30 min until sauce thickens |
| 1 tbsp ghee | ||||
| 1 large onion, finely chopped | ||||
| 6–8 garlic cloves, smashed and skins removed | ||||
| 1 tsp ground ginger | ||||
| ¾ tsp turmeric | ||||
| generous pinch of saffron, infused in 240 ml boiling water | ||||
| 300 ml lamb or chicken stock (or water) | ||||
| 1½ preserved beldi lemons, skins chopped into chunky pieces (flesh discarded), divided | ||||
| 150 g pitted green olives, drained and rinsed | ||||
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