Lamb, Olive And Mushroom Tagine

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 tablespoons butter or 2 tablespoons ghee
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 lbs lamb shoulder, chopped into 1 to 1.5 inch squares
• 1 teaspoon salt, to taste
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon turmeric
• 4 cups water
• 1/2 lb mushroom, sliced thickly
• 4 carrots, cut into thumb-sized pieces
• 4 small potatoes, cut as for the carrots (about 3/4lb)
• 1 lb pitted black olives (i used canned)

Recipe

• 1 in a large saucepan or stockpot, add butter/ghee, onion, lamb, garlic, salt, pepper and turmeric over high heat.
• 2 sautee til onions are golden and meat is browned.
• 3 add 4 cups water and bring to a boil.
• 4 reduce to a simmer, cover and simmer for about 45 minutes.
• 5 add mushrooms, carrots, potatoes and simmer, covered, until potatoes are cooked through (about 20-30 minutes), adding olives about halfway though the cooking time (10-15 minutes).
• 6 serve hot!
• 7 **theoriginal recipe calls for the olives to be soaked in 1 cup of water plus 2 tbs white vinegar to help remove some of the salinity**.