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Lamb Tajine with Preserved Lemons

If there is one tajine that we love, it's the lamb tajine! Its tender meat that has been cooked for hours in its creamy sauce with a gentle hint of spices gives us a taste of sunshine and escape! We propose a recipe for lamb tajine with preserved lemons, it is easy to make, you just have to wait a few hours during the cooking of the tajine before enjoying it in a convivial atmosphere. You can also make this recipe with apricots, add toasted almonds for a bit of crunch, or even choose another meat (the cooking time will depend on the meat chosen) such as veal or chicken.

Lamb Meat Stewed Tajine Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 210 minutes
Energy: 447 kcal / serving

Instructions

  • 1.   To start, take the boneless lamb shoulder and cut it into pieces.
  • 2.   Cut the preserved onions into quarters. Peel and slice the onions.
  • 3.   Crush together the garlic, whole cumin seeds, ground ginger, whole coriander seeds, sweet paprika, and saffron.
  • 4.   In a casserole dish, arrange the pieces of meat, the preserved lemons cut into quarters, two tablespoons of olive oil, and the lemon juice. Add the garlic and spice mixture.
  • 5.   Cover and let the lamb tajine with preserved lemons simmer for at least 3 hours.
  • 6.   30 minutes before the end of cooking, in another casserole dish, pour the remaining oil and sauté the sliced onions over low heat.
  • 7.   When the onions are well cooked, add them to the lamb meat along with the black olives.
  • 8.   Let your lamb tajine with preserved lemons simmer for an additional 30 minutes, still covered.
  • 9.   Serve the lamb tajine with preserved lemons in a tajine dish or serving dish. Serve it with wheat semolina or rice.

Ingredients for servings

  • 1.2 kg of veal shoulder
  • 2 preserved lemons
  • 100 g of black olive
  • 1 kg of onion
  • 4 tablespoon of olive oil
  • 1 tablespoon of cumin seed
  • 1 teaspoon of ginger powder
  • 1 teaspoon of coriander seed
  • ½ teaspoon of red chili pepper
  • 2 g of saffron
  • 2 garlic cloves
  • 1 lemon juice
  • salt (according to taste)
  • pepper (according to taste)

Rates (1)

  • Orsino12
    may, 14 2022
    For a lamb tagine, it's better to use lamb than veal ;-)

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    447 kcal
    22 %
  • Fat
    22,31 g
    32 %
  • of which saturated
    5,18 g
    26 %
  • Carbohydrates
    11,55 g
    4 %
  • of which sugar
    8,36 g
    9 %
  • Protein
    43,64 g
    87 %
  • Fibers
    4,04 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.