Ingredients
1kg of lamb, preferably the shoulder
6 onions
1 teaspoon of powdered ginger
1 tablespoon of cumin grains
1 teaspoon coriander seeds
4 tablespoons of olive oil
1 dose of saffron
1/2 teaspoon sweet pepper
3 cloves of garlic
1 preserved lemon
100g pitted olives
Preparation
Prepare a marinade with the pressed garlic and spices.
In a pot, place the pieces of meat, the candied lemons cut into quarters, 2 tablespoons of olive oil and the lemon juice. Add the small marinade (garlic-spices)
Cover and simmer for at least 3 hours over very low heat.
Half an hour before the end of cooking, in another casserole dish, pour 2 tablespoons of oil, and brown the sliced onions over low heat.
When the onions are well melted, pour them over the meat with the olives. Leave to simmer for 5 minutes before serving the lamb tagine.
source: la-cuisine-marocaine.com
