Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 cups chicken broth
- 1/2 cup chopped preserved lemon
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Tajine pot or a heavy-bottomed pot with a lid
Step-by-step instructions:
1. In a tajine pot or a heavy-bottomed pot, heat the olive oil over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
4. Add the ground ginger, cumin, paprika, cinnamon, coriander, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low and cover the pot with a lid.
6. Simmer for 1 hour, stirring occasionally, until the lamb is tender.
7. Add the chopped preserved lemon and green olives to the pot and stir to combine.
8. Continue to simmer for another 10-15 minutes until the flavors have melded together.
9. Season with salt and pepper to taste.
10. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 9g
Protein: 39g
Sodium: 1080mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Preserved lemon can be substituted with fresh lemon zest.
- Green olives can be substituted with black olives.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use different spices such as turmeric, saffron, or cardamom for a different flavor profile.
- Add chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Browning the lamb before simmering adds depth of flavor to the dish.
- If using a tajine pot, make sure to soak it in water for at least 30 minutes before using to prevent cracking.
- Preserved lemons can be found in specialty stores or online, but can also be made at home by preserving lemons in salt and lemon juice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the tajine in the pot with a side of couscous or rice.
Garnishes:
Chopped cilantro or parsley.
Pairings:
Serve with a side of couscous or rice and a green salad.
Suggested side dishes:
- Couscous
- Rice pilaf
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the lamb is tough, simmer for an additional 15-20 minutes until tender.
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tajine is a traditional Moroccan dish named after the clay pot it is cooked in. It is a slow-cooked stew that typically includes meat, vegetables, and spices.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the preserved lemon and green olives, with warm spices such as cinnamon and cumin.
Serving suggestions:
Serve hot with a side of couscous or rice and a green salad.
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Region: Moroccan