Braden Family Cookbook
Lamb Tagine with Green Olives and Lemon Stowell
Adapted from a Food and Wine recipe
SERVES: 41/4 cup extra-virgin olive oil 3 garlic cloves, minced One 2 1/2-inch strips of lemon zest 1 TSP finely minced fresh ginger 1 teaspoons sweet paprika 1 teaspoons ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper Pinch teaspoon cayenne pepper Pinch teaspoon ground cloves Pinch of saffron threads, crumbled One 3-inch cinnamon stick Kosher salt 2 pounds boneless lamb shoulder or boneless leg, cut into 1-inch pieces 2 cups water 1 medium carrot scrubbed and cut into ¼-inch dice 3 large carrots, thinly sliced 1/2 onion, cut into 1/4-inch dice 1 cup pitted green Picholine or Manzanilla olives, rinsed 1/2 cup flat-leaf parsley, chopped 1/2 cup cilantro leaves, chopped 2 tablespoons fresh lemon juice
In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1/2 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, diced carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
Spoon off any fat from the broth. Add the sliced carrots and cook until tender, about 6 minutes. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.
SERVE WITH: Couscous.