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Lamb Tagine with Preserved Lemons
Lamb Tagine with Preserved Lemons

Before you jump to Lamb Tagine with Preserved Lemons recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

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Eggs, believe it or not, can be truly terrific at dealing with depression. Just make sure that you do not toss the egg yolk. When you would like to cheer yourself up, the egg yolk is the most crucial part of the egg. Eggs, especially the yolks, are rich in B vitamins. B vitamins can actually help you elevate your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–run better. Consume an egg and be happy!

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Go with these tips instead!

We hope you got benefit from reading it, now let’s go back to lamb tagine with preserved lemons recipe. To cook lamb tagine with preserved lemons you need 17 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Lamb Tagine with Preserved Lemons:
  1. You need 1 large onion, chopped
  2. You need 700 grams lamb, cut into 3 inch pieces
  3. Use 3 garlic cloves, chopped finely
  4. Prepare 1/3 cup olive oil, extra virgin
  5. You need 1 tbsp butter
  6. Prepare 1/2 tsp salt
  7. You need 1/2 tsp pepper
  8. Prepare 1/2 tsp fresh grated ginger
  9. Use 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
  10. Get 2 1/2 cup water
  11. Use 1 preserved lemon, quartered, seeds removed
  12. Use olives, with pits
  13. Prepare 1/2 tsp turmeric
  14. You need 1/2 tsp Saffron threads, crumbled
  15. Take 1/4 tsp hot chilli powder
  16. Get 1 cinnamon stick
  17. Prepare 4 medium potatoes, peeled and halved
Instructions to make Lamb Tagine with Preserved Lemons:
  1. In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric.
  2. Heat the lamb over a medium to high heat, stir to brown all sides.
  3. Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron.
  4. Cover pot with lid, and bring the liquids to a fast simmer.
  5. Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
  6. Stir occasionally.
  7. Add a little water when necessary to prevent the meat from scorching.
  8. When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancée doesn't like them. I also added a tablespoon of the preserved lemon juices.
  9. If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
  10. Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
  11. Check seasoning, add more salt and pepper if necessary to suit your taste.
  12. Serve with couscous and some crusty bread.

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