Tajine of lamb with preserved lemons and olives

5-6 persons

Ingredients :

4 cloves garlic
1 onion
3 branches of parsley
3 branches of cilantro
4 tablespoons olive oil
40g butter
2 pinches of ginger
1 teaspoon turmeric
1 / 2 teaspoon cinnamon powder
2 preserved lemons
200g olive purple
salt and pepper

Cut the lamb in pieces (not too small, just to make them fit in the Tajine or in the Pot).

Clean the parsley and the cilantro. Make them finely cut.

Warm up the oil, add the butter and when it starts to foam, add the oignon (not necessary finely cut), the ginger, the turmeric and the cinnamon.

Add salt (around 1 to 2 teaspoon, depending on the cook) and pepper.

Place the lamb in the tajine (or the pot) and return them to coat, then brown on all sides.

After all sides are brown (around 5 minutes), add the garlic, the parsley, the coriander and 30cl of water.

Bring to a boil, cover and cook over low heat 50 minutes.

Cut the lemons in around 8-10 pieces. Add them with the olives. Cook over low heat 10 to 15 more minutes.

And enjoy the meal served with bread or semolina.

Bon appetit.