Lamb Tagine with Olives Preserved Lemon and Couscous
Ingredients
- 1 1/2 cups (12 fl. oz./375 ml) reduced-sodium chicken broth
- 1/2 tsp. saffron threads
- 2 lb. (1 kg) boneless lamb shoulder, trimmed and cut into 1-inch (2.5-cm) chunks
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 white or yellow onion, finely chopped
- 1 tsp. ground ginger
- 1/2 tsp. sweet paprika
- 1/2 tsp. ground cumin
- 2 garlic cloves, minced
- 1 bay leaf
- 12 mild green olives, such as Lucques or Picholine
- 1 preserved lemon, diced
- 2 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
Instructions
Lamb Tagine with Olives, Preserved Lemon and Couscous serves 5 original recipe by Williams-Sonoma.
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