Tagines are one of the most unique and distinct aspects of North African cuisine, and this recipe also includes another unique aspect in its use of salt-preserved lemons. A tagine is the name of a conical-shaped earthenware container that is traditionally used to make this type of stew in North Africa. If a tagine is available, use it to make this dish (depending on its size, you may need to scale the recipe to fit) they lend a certain quality to these stews that cannot be replicated in metal pans. The traditional way to cook this stew is by placing it in the embers of a settling fire and then tending to provide even heat as it cooks, resulting in a rich and flavorful dish.
Ingredients
- 2 oz Olive Oil
- 4 lbs Lamb Stew Meat, cut into 1-inch cubes and seasoned with salt and pepper
- 2 lbs Yellow Onions, diced medium
- 2 tsp Saffron
- 2 tsp Black Pepper
- 2 tsp Salt
- 2 qts Water
- 1 Tbsp Fresh Oregano, minced
- 2 Tbsp Parsley, minced (about ½ bunch)
- 4 oz Preserved Lemon, seeds removed and sliced ¼ inch thick
- 6 oz Pitted Green Olives
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Fresh Oregano, minced
- 1 Tbsp Fresh Parsley, minced
- Salt, to taste
How to Make It
- Heat the olive oil in a large, heavy-bottomed skillet over a medium-high flame, and sear seasoned lamb cubes until they are well caramelized on all sides (taking care not to burn fronds in the pan).
- Add the onions to the pan, lower the heat, and sweat until onions become soft and translucent.
- Add saffron, black pepper, and salt to the pan, and continue to cook over a higher flame to bring out the flavors of the spices (about 2–3 minutes).
- Add the water to the pan, and bring the mixture to a simmer over a medium flame; add oregano and parsley, and simmer uncovered for 1 hour to develop flavor.
- Add the preserved lemon and olives, and continue to simmer for 15–20 minutes.
- Finish with extra virgin olive oil, fresh oregano, and parsley, and season with salt.
