Lamb tagine with olives and preserved lemon
Preserved lemon is the whole dish. It is salt and acid at once, which is why a tagine tastes complete without the honey or dried fruit that usually carries one.
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Ingredients
For the whole dish · serves 4
- Lamb shoulder1¼ lb
- Green olives3 oz
- Onion4 oz
- Garlic cloves8
- Preserved lemon2 oz
- Olive oil4 tbsp
- Fresh cilantroa small bunch
- Ground gingera teaspoon
- Saffrona good pinch
- Sea saltto taste
Served with
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+4g net · 95 kcal · 10 min · together 9g net, 500 kcal
Method
6 steps · 150 minutes
- Use only the rind of the preserved lemon and throw the pulp away. The pulp is pure salt and will make the whole pot inedible.
- Steep the saffron in a spoonful of warm water while you brown the lamb. Dropped in dry it stays a decoration.
- Brown the meat in two batches, then cook the onion down in the same fat.
- Ginger, garlic and saffron water go in before any liquid, then the lamb back with just enough water to come halfway up.
- Lid on, lowest heat, two hours. Check it twice and top up with a splash rather than starting wet.
- Olives and chopped preserved lemon rind in for the last 15 minutes only, or they turn bitter. Cilantro off the heat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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