I propose a small gourmet oriental trip with this lamb tagine with candied lemon, you will tell me news!
A tagine is both a wide, shallow baking and serving dish topped with a conical terracotta lid, sometimes glazed.
It comes from Berber cuisine and is also widespread in traditional Maghreb cuisine
The tagine is also a culinary preparation from Northwest Africa cooked in this utensil. It is a kind of smothered stew that can consist of a mixture of meat, poultry or fish, vegetables or fruits and spices and olive oil.
Preparation: 30 minutes
Cooking time: 1 hour 45 minutes
- 1 boneless and pared lamb shoulder
- 2 lemons candied with salt
- 2 onions
- 3 cloves garlic
- 1 lemon
- 100g pitted black or green olives
- 1 small piece of fresh ginger
- 2 pinch turmeric
- 1 pinch sweet pepper
- 1 bunch of coriander
- Olive oil
- Salt pepper
Unwrap the meat and cut into cubes of about 5 cm, so that all the pieces are the same size
Peel the garlic cloves and then finely slice them, you can also use a garlic press
Peel the onions, cut them in half and then chop them, there it is not necessary that it is fine
Heat the oil in a cast iron casserole or tagine and add the meat, garlic, lemon juice and spices.
Mix for 5 minutes, until the meat is lightly browned.
Season with salt and pepper, add onions and cook for another 5 minutes over high heat.
Then pour in to wet, 20 cl of water and cook for 30 minutes over low heat, stirring often.
Cut the candied lemons into 8 and put them in the casserole.
Simmer for another 1 hour over low heat.
At the end of this time, add the coriander, olives, cook for another 5 minutes, stirring several times and serve hot