Elusive Moroccan Lamb Tagine with Preserved Lemon and Olives

                                    Introduction: 

Embark on a culinary adventure with a recipe that has remained elusive and mysterious through the ages. This is a dish that encapsulates the rich flavours and cultural heritage of Morocco. The Moroccan Lamb Tagine with Preserved Lemon and Olives is a treasure trove of aromas and tastes, blending the traditional techniques of slow cooking with the unique ingredients that define Moroccan cuisine. Prepare to uncover the secrets of this lost recipe and create a masterpiece that will tantalize your senses.

Ingredients:

For the Marinade:

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon
• b1/2 teaspoon ground ginger
• 1/4 teaspoon saffron threads, crushed
• Salt and pepper to taste
• 1/4 cup olive oil

For the Tagine:

• 2 preserved lemons, pulp removed, rind thinly sliced
• 1 cup green olives, cracked
• 1 tablespoon honey
• 1 tablespoon tomato paste
• 1/2 cup chicken broth
• Fresh coriander leaves, chopped, for garnish

Instructions:

Marinating the Lamb:

In a large bowl, combine the chopped onions, minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, saffron threads, salt, pepper, and olive oil.

Add the lamb chunks to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, allowing the flavours to meld.

Cooking the Tagine:

Preheat your tagine or a heavy-bottomed pot over medium heat. Add a splash of olive oil.

Remove the lamb from the marinade and brown the pieces on all sides in the heated tagine. Set aside.

In the same tagine, add the sliced preserved lemon rind and cracked olives. Sauté briefly releases their flavours.

Return the browned lamb to the tagine, arranging the pieces evenly.

In a small bowl, mix the honey, tomato paste, and chicken broth. Pour this mixture over the lamb.

Cover the tagine with its lid and reduce the heat to low. Allow the tagine to simmer gently for 2 to 2.5 hours, or until the lamb is tender and the flavours have melded beautifully.

Finishing Touches:

Once the lamb is cooked to perfection, carefully remove the lid. Taste and adjust the seasoning if needed.

Garnish the tagine with freshly chopped coriander leaves for a burst of colour and freshness.

Serve the Moroccan Lamb Tagine with Preserved Lemon and Olives over a bed of fluffy couscous or with crusty Moroccan bread to soak up the delicious sauce.

Embrace the Journey: As you savour every bite of this exquisite Moroccan Lamb Tagine with Preserved Lemon and Olives, remember that you've successfully unravelled the secrets of a lost recipe. Allow the flavours to transport you to the bustling markets and enchanting landscapes of Morocco, where culinary traditions have thrived for centuries. Enjoy this culinary masterpiece that pays homage to the vibrant culture and heritage of Morocco.