Lamb Tagine With Green Olives and Lemon

Name: Lamb Tagine With Green Olives and Lemon
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 6 larges carrots, thinly sliced; 0 teaspoons cayenne pepper; 237 milliliters cilantro leaf, chopped; 1 stick (3 inch) cinnamon; 59 milliliters extra virgin olive oil; 237 milliliters flat leaf parsley, chopped; 5 garlic cloves, minced; 473 milliliters pitted green olives, Picholine or other meaty variety; 0 teaspoons ground cloves; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons ground ginger; 1 teaspoon fresh ground black pepper; 1 Tbsp kosher salt; 2 kilograms boneless lamb shoulder, cut into 1-inch pieces; 3 Tbsps fresh lemon juice; 2 slices lemon zest, each 2 1/2-inch long; 1 large onion, cut in 1/4-inch dice; 1 pinch saffron thread, crumbled; 2 teaspoons sweet paprika; 946 milliliters water

Lamb Tagine With Green Olives and Lemon might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 12. One portion of this dish contains about 18g of protein, 13g of fat, and a total of 208 calories. A mixture of paprika, ground ginger, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes.

Instructions

In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally.Empty the bag into a tagine or a medium enameled cast-iron casserole.

Ingredients you will need

Cayenne Pepper