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Lamb tajine with potatoes and olives

Lamb tajine with potatoes and olives
Yield: 1

Lamb tajine with potatoes and olives

Lamb tajine with potatoes and olives recipe

The lamb tagine with potatoes and olives is a very complete dish but it is not heavy indeed! The presence of lemon (in the candied and fresh form) gives the dish an unexpected freshness. Try this recipe and you will see that wonderful aromas and fragrances will invade your home! If you love lamb meat, we suggest you also make the stew recipe : very good!

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • LAMB shoulder, ribs or leg - 1.5 kg
  • Yellow FLESH POTATOES - 1.5 kg
  • LEMON juice - 1
  • ONIONS 2
  • CLOVE OF GARLIC 1
  • 1 sprig PARSLEY
  • SAFFRON or in pistils - 2 sachets
  • 1 teaspoon GINGER
  • SWEET PAPRIKA 1 teaspoon
  • CUMIN 1 teaspoon
  • GREEN or black OLIVES - 15
  • CONFIT LEMON 1
  • EXTRA VIRGIN OLIVE OIL (EVO) or 1 tablespoon of smen (fermented butter) - ½ glasses
  • Optional HOT RED PEPPER - to taste
  • SALE q.b.

Instructions

    1. Heat a generous amount of extra virgin olive oil in the bottom of the tagine, then add the lamb pieces and brown them evenly.
    2. To taste, sprinkle the lamb with saffron, garlic, sweet paprika, ginger powder, cumin powder, and chili powder.
      Clean and finely slice the onions, then distribute them over the meat, season with salt, and cover with water
    3. cook, covered, over medium heat until the lamb is tender.
    4. When the meat is done, remove it from the tagine and set it aside in the heat.
    5. Place the cut potatoes in the tagine, cover, and cook for about 15 minutes.
    6. Chop the parsley and coriander, and cut the confit lemon into wedges. Combine these ingredients, along with the green olives, in a tagine.
    7. Return the meat to the tagine and season with lemon juice.
    8. Allow it to cook for a few minutes before serving the lamb tagine hot on the table.
    9. Here it is: Veal tajine with potatoes and olives: replace the lamb with veal shank cut into 120-130 g pieces.

Notes

  • Here it is: Veal tajine with potatoes and olives: replace the lamb with veal shank cut into 120-130 g pieces.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 450Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 176mgCarbohydrates 90gFiber 11gSugar 9gProtein 14g

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