Tagine of Marrakesh Lamb with Preserved Lemon and Ras el Hanout
Nearly any braised or stewed North African dishes can be called a tagine, actually a term derived from the beautiful unglazed earthenware casserole with its graceful cone-shaped cover, in which the meal is slowly simmered.Cook Time: 2 hours
Total Time: 2 hours
- 1 1/2 pounds lamb, cubed
- 2 cups water
- 3 tbsp olive oil
- 2 large ripe tomatoes, chopped
- 1 small onion, grated
- 1 preserved lemon (or less, to taste)
- 3 tbsp minced cilantro
- 3 tbsp minced parsley
- 1 clove garlic, minced
- 1 1/2 tsp ras el hanout
- minced parsley or cilantro
Combine all the ingredients (except garnish) in a large saucepan and bring to a boil. Cover and simmer for about 2 hours, until the meat is tender.
Add vegetables (potatoes, turnips, carrots, green beans, etc.) to the tagine.