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**.
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