Lamb, preserved lemon and olive tagine

By Julius Roberts · bbc.co.uk

Serves 4–5

2 hrs 50 min

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 / 450 g 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 1 cup / 240 ml boiling water
300 ml / 10½ fl oz lamb or chicken stock (or water)
1½ preserved beldi lemons, skins chopped into chunky pieces (flesh discarded), divided
150 g / 5½ oz pitted green olives, drained and rinsed

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