Home Cooking 9

Lamb tagine

Nyleve | Jan 24, 200811:43 AM

I have this great recipe for chicken tagine with olives and preserved lemons which I have made many times. Suddenly, though, I was thinking I'd like to make a lamb tagine for dinner Saturday night and I was wondering if I could possibly use the same recipe. It's not that I don't have other lamb tagine recipes, but so many of them are sweet - with dried fruit and whatnot. I am not in a dried fruit mood.

Here's the chicken tagine recipe I use. I think it could be good with lamb - opinions?

1 chicken (3 to 4 lbs.) or equivalent amount of pieces (I use thighs)
1/4 cup butter or olive oil
2 onions, chopped
2 cloves garlic, minced
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. ground cumin
1/4 tsp. saffron, crushed (or turmeric)
4 tbsp. cilantro, chopped
4 tbsp. flat-leafed parsley, chopped
1 tsp. salt
1/2 tsp. black pepper
1/4 cup olive oil
1-1/2 cups water
1 preserved lemon (pulp discarded, peel cut into long narrow strips)
1 cup green olives, pitted
juice of 2 lemons

In a large saucepan or deep skillet, brown the chicken pieces in the 1/4 cup olive oil over medium-high heat, skin side down, until the skin is golden brown. Lower the heat to medium-low and add the onion, garlic, paprika, ginger, cumin, saffron, cilantro, parsley, salt, pepper and additional 1/4 cup olive oil. Cook, stirring gently, for a few minutes then add the water. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 to 40 minutes, or until almost tender. Turn the chicken from time to time as it cooks.

Add the preserved lemon peel, olives and lemon juice and continue to cook until the chicken is very tender – another 15 to 20 minutes.

Serve immediately, accompanied by hot couscous. If the sauce seems too thin, you can remove the chicken to a serving platter (keep warm), increase the heat to high and cook the sauce, stirring, until it is reduced. Spoon the sauce over the chicken before serving.

Makes about 4 servings.

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