طاجين لحم

Instructions

1. 1 Combine the lamb chunks with the grated onions, garlic, cumin, ginger, turmeric, saffron, olive oil, salt, and pepper in a large bowl. Toss to coat every piece thoroughly, then cover and marinate in the refrigerator for at least two hours or overnight.
2. 2 Transfer the marinated lamb and all its juices to a tagine or heavy-bottomed pot. Add half the cilantro and parsley, then pour in enough water to come halfway up the meat. Cover and bring to a gentle simmer over medium-low heat.
3. 3 Cook the lamb covered for one and a half hours, turning the pieces occasionally and adding small amounts of water if the sauce reduces too much. The meat should become very tender and the onions should dissolve into a thick, golden sauce.
4. 4 While the lamb cooks, prepare the preserved lemon by cutting it open, scraping out and discarding the pulp, and rinsing the rind under cold water. Slice the rind into thin strips that will add bright, tangy bursts of flavour to the finished tagine.
5. 5 When the lamb is fork-tender, add the pitted green olives and preserved lemon strips to the tagine. Simmer uncovered for fifteen more minutes, allowing the sauce to reduce and concentrate into a thick, glossy coating that clings to the meat.
6. 6 Taste the sauce and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if needed. The final flavour should be a complex balance of earthy spices, tangy preserved lemon, and the briny saltiness of the olives.
7. 7 Scatter the remaining fresh cilantro and parsley over the top of the tagine just before serving. Present the dish in its cooking vessel at the table with plenty of warm crusty bread for soaking up the rich, aromatic sauce.