How to Make Quick Lamb Tagine with Preserved Lemons
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Your primary meals should also include fish such as salmon or perhaps lean proteins, as these will also be in a position to help your health. The reality that salmon is also full of Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you will need. Then when it comes to lean protein, you should keep in mind that you only have to have about 3 ounces to get your daily requirements. Also before preparing your steak you really need to trim the fat that you can see from it to keep from taking in extra fat.
For those of you who want to get started living a more healthy life the tips above will be able to help you do that. Something that you ought to actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.
We hope you got benefit from reading it, now let's go back to lamb tagine with preserved lemons recipe. You can cook lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Lamb Tagine with Preserved Lemons:
- Provide 1 large of onion, chopped.
- Prepare 700 grams of lamb, cut into 3 inch pieces.
- Prepare 3 of garlic cloves, chopped finely.
- Use 1/3 cup of olive oil, extra virgin.
- Take 1 tbsp of butter.
- You need 1/2 tsp of salt.
- Prepare 1/2 tsp of pepper.
- Provide 1/2 tsp of fresh grated ginger.
- Use 4 tbsp of chopped parsley and/or coriander (cilantro), roughly chopped.
- Use 2 1/2 cup of water.
- Take 1 of preserved lemon, quartered, seeds removed.
- Take of olives, with pits.
- Get 1/2 tsp of turmeric.
- Use 1/2 tsp of Saffron threads, crumbled.
- Take 1/4 tsp of hot chilli powder.
- Use 1 of cinnamon stick.
- You need 4 medium of potatoes, peeled and halved.
Steps to make Lamb Tagine with Preserved Lemons:
- In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric..
- Heat the lamb over a medium to high heat, stir to brown all sides..
- Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron..
- Cover pot with lid, and bring the liquids to a fast simmer..
- Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender..
- Stir occasionally..
- Add a little water when necessary to prevent the meat from scorching..
- When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancée doesn't like them. I also added a tablespoon of the preserved lemon juices..
- If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water..
- Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce..
- Check seasoning, add more salt and pepper if necessary to suit your taste..
- Serve with couscous and some crusty bread..
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