Moroccan Lamb Tajine
with Argan Oil, olives and Moroccan Preserved Lemon
Serves: 4 servings
Prep: 10 minutes
Cooking: 3 hours to 3hours and Half
1 Kg lamb, cut into small to medium pieces to nicely fit in the Tajine( if you don’t have tradition Tajine, heavy-bottomed pot can be used instead)
2 onion, (1 thinly chopped 1 thinly sliced)
1 small garlic glove finely chopped
1 teaspoon of ground ginger or 1 table spoon of fresh grated ginger
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon saffron
1/3 cup Alassala Argan oil
small handful of finely chopped parsley
1/2 cup green olives with pits
1 preserved lemon, sliced into 8 and seeds removed
1 -2 cups water
To serve: Crusty Bread
Layer the sliced onions on the bottom of a Tajine. In a bowl, marinate the meat with the chopped onion, chopped garlic, chopped parsley and spices. Add the mixture to the Tajine along with the water, and Argan oil.
Cover the Tajine, and place it on a low-medium fire. It will take some time for the Tajine to reach a simmer point, but once it does, leave it on the lowest heat necessary to maintain the simmer. You can always check time to time and see if any water needs to be added.
After the Tajine has cooked for roughly 3 hours, check on the meat. It should be very tender. and easy to break apart with your fingers. If necessary, cook longer. When the meat is tender, reduce any excess liquid, and add olives and the sliced preserved lemon leave it to simmer for 5-7 minutes till they absorb all the flavours. Take it out of fire and serve.
It's best served up with crusty bread and you can always add your favourite vegetables as side dish.