Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters. Lamb is slow-cooked until tender with onions, garlic, saffron, ginger, and cinnamon. This easy tagine with potatoes and olives never fails to elicit compliments.
INGREDIENTS
1 1/2 lb lamb cut into medium pieces
4 yellow-fleshed potatoes
3 tbsp of olive oil
1 finely chopped onion
3 chopped tomatoes
1 ½ tbsp Mechoui
1/4 tbsp Curry-Ous
1/4 tbsp 7-herbs
1/4 tbsp Salty Heaven
½ tsp Chai
¼ tsp Safara
2 cloves garlic
1 lemon
1 handful of chopped parsley and coriander
Salt and pepper for taste
24 pitted green olives
Optional: Raisins, Cranberries, Prunes or Apricots
PREPARATION
1. Add the olive oil to a large saucepan and heat it over high heat. Make sure the olive oil is hot, then add the lamb pieces to it. Season them with Mechoui and the Dijon mustard. Add salt and pepper for taste.
2. Add the finely chopped onion for 3-4 mins, stirring. Then, add the chopped tomatoes, Salty Heaven, Chai, and 2 crushed garlic cloves. Stir for 2 mins. Peel the potatoes and add in saucepan along with a quarter of lemon (whole). Toss, then add a handful each of chopped parsley and coriander. Add 1 1/2 cups of hot water. Bring to the boil, reduce the heat and simmer until the potatoes are tender – it might take 40 to 50 min or less. Then add Curry-ous, 7-Herbs, and Safara.
3. Transfer the potatoes to a warm serving dish and discard the lemon. Add the pitted green olives to the liquid remaining in the pot and boil until the juices have reduced to a thick sauce.
4. Pour over the potatoes and garnish with half a preserved and chopped lemon.
I usually like to add a little savory touch by adding raisins, cranberries, prunes or apricots! So you let me know if that appeals to you and how the final result looked/tasted!
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