Ingredients
-
-
3
-
2
-
2
-
6
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1
-
1
-
2
-
2
-
2
Directions
Spiced Lamb Tagine With Preserved Lemon and Green Olives, Good Weekend, 23 July 2005, Good Weekend, 23 July 2005
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Steps
|
1
Done
|
In a Saucepan Large Enough to Hold the Lamb, Heat a Good Splash of Olive Oil, Add the Vegetables and Garlic and Cook Overlow Heat For 15 to 20 Minutes or Until Completely Soft but not Brown. |
|
2
Done
|
Add the Mixed Spices to the Vegetables and Increase the Heat to Medium and Stir For 2 Minutes. |
|
3
Done
|
Add the Lamb, Tomatoes, Bay Leaves, Thyme and Enough Stock/Water to Cover the Lamb. |
|
4
Done
|
Bring to the Boil, Skim the Surface of Any Fat, Then Reduce the Heat to Low and Simmer Very Gently For 2 Hours or Until the Meat Is Very Tender. |
|
5
Done
|
Skim the Fat from the Surface Again, Then Add the Honey, Harissa, Olives and Preserved Lemon. |
|
6
Done
|
Season to Taste With Salt and Pepper, Then Transfer to a Tagine Dish For Serving. |
|
7
Done
|
Scatter the Herbs Generously Over the Top and Serve Immediately, With Steamed Couscous on the Side. |
