moroccan lamb tagine

Moroccan Lamb Tagine with Preserved Lemons and Olives

5 lbs cubed lamb shoulder - free of fat
3 cloves garlic
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, add the following to a large saucepan:

2 TB butter
2 TB olive oil

When melted, add:

3 yellow onions, thinly sliced with grain

When softened, add:

6 cloves garlic, minced
2 TB paprika
2 tsp turmeric
2 tsp cinnamon
2 tsp freshly grated ginger
1 tsp cayenne
2 TB cumin seed, ground
1 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 taste-pitted olives, preserved lemon and fresh cilantro. Serve over couscous. Pass the harissa separately!