Recipe - Moroccan Lamb Tagine With Lemon And Olives

MARINADE
2 teaspoon Paprika
1 teaspoon Ground ginger
One half teaspoon Turmeric
One fourth teaspoon Cayenne
3 tablespoon Olive oil

LAMB
3 pound Lamb shoulder, trimmed well
and cut into 1One half inch
cubes

PRESERVED LEMONS
2 small Lemons
1 cup Water
One half cup Sugar

REMAINDER
5 tablespoon Olive oil (or as needed)
8 teaspoon Paprika
1 tablespoon Finely minced garlic
18 small Artichokes, trimmed (opt.)
2 tablespoon Chopped fresh cilantro
Salt and ground pepper
6 cup Diced onions
4 teaspoon Ground ginger
2 One half cup Lamb or chicken stock
18 Moroccan or Kalamata olives
(up to 24)
2 tablespoon Chopped fresh parsley

COUSCOUS
2 cup Mediumgrain couscous
3 cup Water
4 tablespoon Unsalted butter
1 teaspoon Salt
1 teaspoon Cinnamon (opt.)

HARISSA
2 tablespoon Cayenne pepper
One fourth cup Ground cumin (yes, One fourth cup!)
One fourth cup Fresh lemon juice
One half cup Olive oil
Salt and freshly ground
pepper

Here's the recipe, taken from _the Mediterranean Kitchen_ by Joyce
Goldsteinand thanks for any suggestions!

("This is not the real thing, but a Square One adaptation. Our customers
were not wild about the briny taste of the traditional saltpreserved
lemons, so we have substituted our own version, actually a quick lemon
conserve that eliminates the bitterness of the lemons. Serves 6 to 8.")

For the marinade, combine all ingredients to make a paste and rub it over
the lamb cubes in a shallow nonaluminum container. Cover and let stand 3
hours at room temperature or refrigerate overnight.

For the lemons, wipe the lemons with a clean towel and cut into eighths (or
sixteenths, if the lemons are large). To remove the bitterness from the
peel, boil the lemons in water to cover 3 minutes, rinse under cold water,
then soak in cold water for 1 hour. Combine 1 cup water and the sugar in a
saucepan and cook over medium heat until the sugar dissolves. Add the
lemons and simmer until tender, 20 to 30 minutes (or about half that time
for Meyer lemons). Remove from heat, let cool, and drain.

Heat 2 tablespoons oil in a large, deep saute pan over high heat. Add as
many lamb cubes as will comfortably fit in the pan (overcrowding will cause
the lamb to steam rather than brown) and brown on all sides; set aside.
Repeat with the remaining lamb cubes, adding adding 1 to 2 tablespoons oil
to the pan as needed for each batch.

Heat the remaining oil in the same pan over medium heat. Add the onions and
cook until tender, 7 to 10 minutes. Add the paprika, ginger, and garlic and
cook 3 minutes more. Return the lamb to the pan, add the stock, and heat to
boiling. Reduce the heat and simmer, partially covered, until the lamb is
tender, about 1One half hours. Add the artichokes, if using, and simmer until
almost tender, about 10 minutes. Add the lemons, olives, cilantro, and
parsley; skim well and simmer 5 more minutes. Season to taste with salt and
pepper (we like this peppery). Serve with couscous and Harissa.

Couscous: Pour the couscous grains into a shallow baking pan or ceramic
dish about 9 inches square and 2 inches high. Heat the water, butter, salt,
and cinnamon to boiling. Pour over the couscous and stir once to mix. Cover
the dish with foil or a lid and let stand about 10 minutes. Break up the
couscous with a fork or fluff it with your fingers.

Harissa: Mix the cayenne and cumin in a mixing bowl. Gradually whisk in the
lemon juice, then the olive oil. Season with salt and pepper. This potent
condiment should be used sparingly.
Posted to EATL Digest 08 Dec 96

From: "Susan A. Mushel" lisam@TTACS.TTU.EDU

Date: Mon, 9 Dec 1996 18:33:05 0600