Ingredients

Lamb Tagine with Preserved Lemons and Green Olives
2 1/2 pounds boneless lamb shoulder , cut into 1 1/2-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon sweet paprika
1 medium onion , finely chopped
2 cloves garlic , minced
1/2 pound cracked or whole green olives , pitted
1/4 cup Middle Eastern-style preserved lemon (about 1 lemon)
Fresh lemon juice to taste (optional)
1/2 cup chopped fresh cilantro leaves
3 cups couscous , to serve

Description

Recipe For Lamb Tagine With Preserved Lemons And Green Olives, As Seen In The April 2006 Issue Of 'O, The Oprah Magazine.'

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