Lamb Tagine with Preserved Lemons

Ingredients

  • 3 pounds boneless lamb stew meat, or 1 boneless leg of lamb cut into 1-inch pieces*
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground ginger 
  •  1/2 teaspoon ground cinnamon 
  •  Pinch saffron 
  •  1 orange, zested and juiced 
  •  1/4 cup fresh cilantro leaves 
  •  3 cloves garlic, minced 
  •  1 teaspoon sea salt 
  •  Olive oil 
  •  2 onions, finely chopped 
  •  1 cup water 
  •  1 cup good green olives 
  •  1 preserved lemon, pith removed and peel cut into thin strips

Description

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