Marrakesh lamb tagine

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  • 3 clove(s) garlic minced
  • 2 tablespoon(s) olive oil
  • 1 1/2 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground ginger
  • 1 teaspoon(s) coarse salt
  • 1/2 teaspoon(s) ground tumeric
  • 1/2 teaspoon(s) paprika
  • 1/4 teaspoon(s) ground cinnamon
  • ground black pepper
  • 3 pound(s) lamb shoulder 3-4 inch cubes
  • 2 tablespoon(s) olive oil
  • 2 whole(s) onions thinly sliced
  • 2 cup(s) beef broth
  • 1 cup(s) water
  • 1/8 teaspoon(s) saffron threads crumbled
  • 15 whole(s) kalamata olives
  • 2 whole(s) preserved lemons pulp discarded, skin slivered
  • 1/4 cube(s) fresh coriander chopped
  • 4 cup(s) couscous cooked


  1. 1. combine all spice-mix ingredients in large bowl and stir.
  2. 2. add the lamb and coat well in spice mix
  3. 3. put oil into casserole and lightly brown the lamb in batches over medium heat
  4. 4. return all lamb to casserole and add onions, cook stirring for 5 minutes
  5. 5. add stock, water and saffron, bring to a boil, reduce heat and cover, simmer for 1 hour
  6. 6. stir in the olives and lemons, cover and simmer for 30 minutes
  7. 7. spoon into bowls over couscous, sprinkle with coriander and serve
April 2012

This recipe is a personal recipe added by dbadger and has not been tested or endorsed by MyRecipes.

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