Lamb Tagine with Olives, Apricots and Prunes
The exotic flavors of Morocco infuse this dish with savory and sweet sensations. Easy enough for a family dinner and fancy enough for company.
- 4lbs Lamb shoulder or leg meat, cut into 2″ chunks
- 1/4 cup Cilantro, minced
- 1/4 cup flat-leaf Parsley, minced (plus more for garnish)
- 2 tablespoons Garlic, minced
- Freshly ground Black Pepper
- 1 tablespoon (or more) Margherita di Savoia Fine Sea Salt
- 1 pinch of Saffron threads, crumbled
- 2 whole preserved Lemons
- 1/4 cup Chicken Broth
- 1/2 cup Colli Etruschi Extra Virgin Olive Oil
- 4 medium Onions, halved and very thinly sliced
- 1 cup Carrots, cut into 1/4-inch-thick rounds
- 1 1/2 cups Chicken Broth, more as needed
- 3/4 teaspoon ground Ginger
- 1/8 teaspoon Cinnamon
- 1 cup whole pitted Prunes
- 1 cup dried Apricots, chopped
- 1 cup of best-quality Green Olives
- 2 teaspoons ADI Acacia Honey
- Trim the lamb of fat
- In an Emile Henry Tagine or heavy stew pot, mix the cilantro parsley, garlic, ginger, salt, and pepper. Crumble the saffron into the herbs.
- Cut one of the preserved lemons into small pieces and add to the tagine.
- Pour in the water and mix well.
- Put the lamb pieces in the tagine and mix them into the sauce, making sure all the pieces are covered with delicious flavor.
- Pour the olive oil over the herb and lamb mixture and set the tagine over very low heat.
- As the lamb begins to sizzle, add the onions and carrots and stir to distribute them around the meat.
- Cover the tagine and cook until the lamb is done and the onions are almost melted into the sauce.
- After 30 minutes of cooking, add the ginger, cinnamon, prunes, and apricots.
- The total cooking time will be about 1 1/2 hours.
- Stir in the olives and the honey; add additional olive oil or broth if
the sauce is too thick.
- Once the olives are heated through, the tagine is ready to be enjoyed.
- Serve over couscous, cooked according to package instructions.
- Garnish with parsley and thin slices of preserved lemon.