Preserved lemon and olives lamb tajine

Preserved lemon and olives lamb tajine

Mmmh, the smell of spices will fill up your kitchen with this recipe. A lamb tajine with very tender meat, preserved lemon and olives. A delight for your tastebuds and an almost free trip to Maghreb in a bite!

There are SO many recipes for tajines, each family basically has one. So if you don't like olives and lemon, you'll find something you like on the internet I'm sure. I stole this recipe from my sister who stole it from here moroccan mother-in-law and it is A GOOD one! Serve it with bread (or fries)!

Preserved lemon and olives lamb tajine (serves 4) :

  • 400g lamb skirt
  • 1 onion
  • 1 garlic clove
  • 150g green olives
  • 50g preserved lemon
  • 1 carrot
  • 1 tomato
  • 2 tbsp chopped parsley
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika powder

Boil the olives in lemony water for 10 minutes to lessen the salt content.

Mince onion and garlic.

Cube your lamb meat and slice the carrots.

Cross the skin of the tomato with a knife and boil it for 30 secondes so that it is easier to peel.

Peel the tomatoes and chop it.

In a pot, with a little bit of oil, fry the meat, onion and garlic.

Mix regularly so it browns on each sides.

When the meat is browned, add tomatoes, spices, parsley and mix well.

Cover and let the tomatoes melt for about 10 minutes.

Add water to the top of the meat, carrots, green olives and chopped preserved lemons. Cover and let it cook 1 hour 30 minutes.

Meat must be very tender, if it's not cook it longer.

If you have a lot of sauce remaining at the end and it's thin, uncover the pot and let it reduce by simmering it for 10-15 minutes.