Name: Lamb and green olive tagine recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1
Ingredients: 1.5kg boned lamb shoulder; 1 onion, halved, thinly sliced; 2 garlic cloves, crushed; 85g (1/2 cup) pitted green olives; 5.00 gm ground ginger; 5.00 gm sweet paprika; 2 tsp ground coriander; 2.50 gm ground cinnamon; 2.50 gm ground cumin; Pinch of saffron threads; 62.50 ml preserved lemon, flesh and pith removed, cut into thin strips; 2 bunches baby carrots, trimmed, scrubbed; 1 lemon, sliced; 500ml (2 cups) chicken style liquid stock; 57.20 gm honey; Steamed couscous, to serve; Fresh coriander sprigs, to serve; Toasted slivered almonds, to serve

Lamb and green olive tagine recipe

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Prep Time:
15 minutes

Cook Time:
240 minutes

Total Time:
255 minutes

Make ahead and freeze our savory Lamb and green olive tagine for easy weeknight dinners.

Ingredients:

1.5kg boned lamb shoulder
1 onion, halved, thinly sliced
85g (1/2 cup) pitted green olives
5.00 gm ground ginger
5.00 gm sweet paprika
2 tsp ground coriander
2.50 gm ground cinnamon
2.50 gm ground cumin
Pinch of saffron threads
62.50 ml preserved lemon, flesh and pith removed, cut into thin strips
2 bunches baby carrots, trimmed, scrubbed
1 lemon, sliced
500ml (2 cups) chicken style liquid stock
57.20 gm honey
Steamed couscous, to serve
Toasted slivered almonds, to serve

Instructions:

Prepare the lamb by removing any string or netting if rolled. Lay the lamb flat on a chopping board, trim off excess fat, and place it in a large bowl along with the onion, garlic, and olives.
In a large bowl, mix together ground ginger, paprika, coriander, cinnamon, cumin, saffron, and preserved lemon. Season with salt and pepper. Add this flavorful blend to the lamb, tossing well to coat. Transfer the lamb mixture to a large sealable glass or plastic container.
Add the carrot to a convenient airtight container made of glass or plastic.
Freeze containers for up to 3 months or until the night before cooking. Thaw in the refrigerator overnight.
1. Preheat the oven to 170C/150C fan forced. 2. Transfer the lamb from the container to a large roasting pan. 3. Arrange lemon slices on top of the lamb and pour stock around it. 4. Cover tightly with foil and bake for 2 hours. 5. Add carrots, baste with cooking juices, and continue baking for another 2 hours until the lamb is tender and falls apart easily.
Drizzle honey over the lamb, season, and shred in the tray. Serve the tagine with couscous, garnished with coriander sprigs and slivered almonds.

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