Moroccan Lamb Tagine with Preserved Lemon and Olives

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces
• 2 onions, grated or very finely diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• Pinch of saffron, bloomed in 3 tbsp warm water
• 1 preserved lemon, flesh discarded, rind rinsed and thinly sliced
• 1 cup green olives, pitted
• 1/2 cup fresh cilantro and flat-leaf parsley, chopped
• Salt to taste

Instructions

1. 1

   Combine lamb with grated onion, garlic, olive oil, all ground spices, and the saffron water. Toss well to coat. Marinate at least 1 hour or overnight.

2. 2

   Transfer the lamb and all the marinade to a tagine or heavy-bottomed pot. Cook over medium heat, stirring, for 5 minutes until the lamb changes color.

3. 3

   Add 1/2 cup water. Reduce heat to very low, cover tightly, and cook for 1 hour.

4. 4

   Add the preserved lemon rind and olives. Add a splash more water if the bottom looks dry.

5. 5

   Cover and cook another 30 minutes until the lamb is very tender.

6. 6

   Taste for salt.

7. 7

   Stir in fresh cilantro and parsley. Serve with crusty bread or couscous.