Lamb & Potato Tagine

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 large preserved lemon, divided
• 1/2 large onion
• 4 medium garlic cloves
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ras el hanout spice mix
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro
• 3 lamb shanks, about 4 to 5 pounds (beef can be substituted)
• salt & pepper
• 1 pinch saffron thread
• 1 -2 teaspoon smen (ghee can be substituted)
• 2 large potatoes, peeled & cut into wedges
• 1 cup water

Recipe

• 1 slice the preserved lemon and discard the inner flesh. blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.
• 2 sprinkle the meat with salt & pepper then pour over the marinade. refrigerate for at least 2 hours.
• 3 soak the saffron threads in 1/2 cup of hot water for 20 minutes.
• 4 place the meat in a large tagine then add the saffron with its water and the smen. cover with the other 1/2 of lemon then cover the tagine with its lid.
• 5 cook over low heat for 1 hour. add in the water & potatoes then recover & cook for another hour & half. when done, the meat should be butter soft and tender.