Reservations

HOME

ABOUT

CATERING

PRIVATE DINING

TAKEOUT

MENUS

RECIPES

DIRECTIONS

CONTACT US

Moroccan Lamb Tagine with Preserved Lemon and Olives

 We use non-classic cooking methods for most of our stews.  Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond and then covering with liquid.  Contrast this to the Moroccan cooking technique of slowly cooking meat in stock or water with aromatics and spices.  I use butternut squash in this recipe, but you can use any type of winter squash. You can make the tagine hours ahead--let the tagine cool to room temperature so that the flavorful liquid can soak into the meat. The result is a velvety succulent stew.  Serve with spiced couscous.

Lamb:

5 pounds lamb shoulder, cut into 1” cubes, free of fat
3 each garlic cloves
5 cups Chicken or Lamb stock

Place lamb and garlic in a heavy casserole and cover with stock. Bring to a boil, skim any scum that rises to surface, reduce to a very low heat and simmer until lamb is tender.

Meanwhile, to a large saucepan add:

2 tbsp butter
2 tbsp olive oil
 

When melted, add:

3 each, yellow onion, thinly sliced with grain.

When softened, add:

6 each cloves garlic, minced
2 tbsp paprika
2 tsp turmeric
2 tsp cinnamon
2 tsp freshly grated ginger
1 tsp cayenne
2 tbsp cumin seed, ground
Pinch cardamom
Salt and pepper to taste

Sweat spices for a minute or two and then add:

1 can (28 oz) canned pear tomatoes, drained of juice, roughly chopped
2 oz tomato paste
 

Cook this mixture for another 2 minutes. When lamb is tender add to the spice mixture with enough of the braising stock to give the Tagine a stew like consistency. Simmer on low heat for about 20 minutes. Adjust to taste with salt and pepper.

When ready to serve, add pitted Kalamata olives, julienne preserved lemons and fresh cilantro. Serve over couscous. Pass the Harissa separately!

Hummus with Green Goo     Haricot Verts     Farro Pilaf
Fall Harvest Tomato Soup     Syrian Fattoush Salad
Warm Goat Cheese Bruschetta     Grilled Rosemary Skewers with Fig     Moroccan Lamb Tagine
 Spanish Piquillo Peppers Stuffed with Formage Blanc and Salsa Verde     Coconut Macaroons