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Ingredients

• 2 lbs. (about 1 kg) lamb, cut into 2' to 3' pieces
• 1 medium onion, thinly sliced
• 1 medium onion, chopped medium
• 1 tablespoon ginger
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon saffron threads, crumbled
• 1/3 cup argan oil
• small hanful of cilantro sprigs, tied together
• 1/2 cup green olives with pits
• 1 cup water

Description

This Moroccan Tagine Recipe Calls For Argan Oil, A Light, Nutty Oil Exclusive To Morocco. Olive Oil Or Walnut Oil Can Also Be Used, And Beef Or Goat Meat May Be Substituted For The Lamb.

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