Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lamb tagine with preserved lemons. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Find Great Deals from the Top Retailers. eBay Is Here For You with Money Back Guarantee and Easy Return. Lamb tagine with preserved lemon Photo: Quentin Jones. This is like an exotic lamb casserole with a lemon kick. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine.

Lamb tagine with preserved lemons is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Lamb tagine with preserved lemons is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have lamb tagine with preserved lemons using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lamb tagine with preserved lemons:

1. Prepare 500 gms diced lamb
2. Get 2 red onions
3. Prepare 2 large carrots peeled and sliced
4. Prepare 2 large potatoes peeled and chopped into chunks
5. Get Half a butternut squash (frozen will do) peeled and cut into chunks
6. Make ready 1 chicken stock cube
7. Get 1 tbs ground cumin
8. Prepare 1 tbs ground coriander
9. Make ready 1 preserved lemon rinsed so its not too salty and diced
10. Make ready 2 cloves crushed garlic
11. Get Salt and pepper
12. Prepare 2 tbs olive oil
13. Get Chopped coriander

Remove from the oven, stir in the chickpeas and check seasoning, then return to the oven uncovered and cook. To make the tagine, season the lamb and heat a dash of oil in a heavy bottomed pan. For the lemons, heat the water until boiling. This lamb tagine is fragrant and mild, topped with zesty preserved lemon.

Steps to make Lamb tagine with preserved lemons:

1. Brown lamb pieces in hot olive oil in a large oven proof pot.
2. Add ground cumin, ground coriander and crushed garlic.
3. Add vegetables to meat.
4. Add stock cube, chopped preserved lemons, coriander stalks (chopped) and 2 cups water.
5. Season to taste.
6. Cook in the oven at 180 degrees for an hour (or until meat is tender and vegetables are cooked).
7. Serve with rice or flat breads.

For the lemons, heat the water until boiling. This lamb tagine is fragrant and mild, topped with zesty preserved lemon. Method: Heat the oil in a heavy based large pot (or tagine) over high heat. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven.

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