Get Free Download  7 French Secrets to Staying Sexy! 

Get Free Download  7 French Secrets to Staying Sexy! 

A PERKY RECIPE—AN ANTIDOTE TO THE BLAHS?

May 21, 2020 1 Comment

A PERKY RECIPE—AN ANTIDOTE TO THE BLAHS?

Writing has always come easily for me until now. I feel emotionally drained; it isn’t really surprising since my mother passed away less than a month ago.

I’m back at my desk working on Le Kitchen Cookbook, but staying focused isn’t easy. I did plant my garden, though I’m not quite finished. I’ve been cooking and eating as well as doing a lot of staring out into space; but when it comes to writing something thoughtful—nothing.

Instead, I’m going to continue with my lemon theme. I loved the lemon mousse I made and wrote about last week. So this week I’m going to bring the lemon to the main dish by making a lamb tagine with preserved lemons. That should shake dinner up a bit.

This recipe comes from the book Tagine Spicy Stews from Morocco by Ghillie Başan. Her recipe is for Chicken tagine with preserved lemon, green olives and thyme but I’ve changed it to lamb.

The name “tagine” refers to the conical-shaped earthenware pot used to cook the dish with the same name tagine. Don’t worry if you don’t have the earthenware pot; all you need is a heavy-bottom deep pot with a tight-fitting lid. The shape of the tagine allows the steam to be captured in the conical lid and drip back down, keeping the food moist. Any tight-fitting lid will do the same thing.

Traditionally, Moroccan tagines are served with couscous. I’ve included the recipe for buttery couscous below—it’s delicious.

LAMB TAGINE WITH PRESERVED LEMON, GREEN OLIVES, AND THYME
If you prefer to make this with chicken, use 10 chicken thighs. 

Serves: 8
Prep time: 30 minutes
Total time: 1 hour 40 minutes

Ingredients
4 lbs boneless lamb roast cut into 1½” pieces
1 tablespoon olive oil with a pat of butter
2 preserved lemons* cut into strips
6 oz cracked green olives**
1-2 teaspoons dried thyme or oregano
Marinade
1 onion, grated
3 garlic cloves, crushed
1” piece of fresh ginger, peeled and grated
1 small bunch of cilantro, finely chopped
a pinch of saffron threads
freshly squeezed juice of 1 lemon
1 teaspoon coarse salt
3-4 tablespoons olive oil

Directions

In a bowl, mix together all the ingredients for the marinade. Put the lamb in a shallow dish and coat with the marinade, rubbing it into the meat. Cover and refrigerate for 1–2 hours.

Heat the olive oil and butter in a tagine or pot with a tight-fitting lid.
Remove the lamb from the marinade and brown in batches without crowding the pan.
Return all the lamb to the pan and add remainder of the marinade. Add enough water to come almost halfway up the sides of the lamb pieces. Don’t add too much water—you don’t need it.
Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes. Turning the lamb from time to time.
Add the preserved lemon, olives, and half the thyme to the tagine. Cover again and simmer for 20–25 minutes.
While the tagine is finishing, make the couscous so it is ready to serve when the tagine is done.
Check the seasonings and sprinkle the rest of the thyme over the top

BUTTERY COUSCOUS

Serves: 4 (double the recipe to serve 8)
Prep time: 10 minutes
Total time: 25 minutes
Preheat oven to 350° 

Ingredients
1⅔–(3⅓) cups traditional couscous
1 ¾–(3½) cups warm water with ½ (1) teaspoon salt added
2–(4) tablespoons olive oil
2–(4) tablespoons butter cut in small pieces

Directions
Place couscous into ovenproof dish, pour the salted water over the couscous.
Let stand for 10 minutes.
Mix the oil into the couscous and with your fingers break up any clumps.
Dot the butter over the surface and cover with a piece of foil.
Place the dish into the oven for about 15 minutes to heat through.
Fluff up the grains with a fork and serve the couscous with the tagine.

     

    * You can find preserved lemons at Middle Eastern Markets, Trader Joe’s, Whole Foods, online or you can make them yourself there are lots of recipes online.

    **Cracked green olives are olives that have been crushed open before brining. If you can’t find them just use regular green olives.

     

     





    1 Response

    Cara Poses
    Cara Poses

    May 22, 2020

    Thinking of you Adeline and sending you so much love!!!!
    XOO

    Leave a comment

    Comments will be approved before showing up.


    Also in Blog

    Roast Chicken or Cornish Hens amazing flavor
    MELTING STRESS—THE RESULT OF A GOOD MEAL

    October 15, 2020

    Deadlines are amazing ways to resolve seemingly insurmountable tasks.Writing Le Kitchen Cookbook has taught me how to write a book, the hard way. . .now that the book is finished and I’m beginning to feel good, there is another mountain to climb. . . But there is nothing like the end of the day to. . .

    View full article →

    YOUR HEALTH – 3 QUESTIONS TO ANSWER BEFORE YOU START COOKING
    YOUR HEALTH – 3 QUESTIONS TO ANSWER BEFORE YOU START COOKING

    October 08, 2020 1 Comment

    (This is an excerpt from Le Kitchen Cookbook coming soon) This section of the book is important but I didn’t realize it until I wrote it. I learned a lot that is important to know when I began researching cooking oils—so much so that I had to share. Everyone touts the benefits of extra virgin olive oil but . . .

    View full article →

    THE EASIEST TART EVER—AND IT’S SO GOOD!
    THE EASIEST TART EVER—AND IT’S SO GOOD!

    October 01, 2020

    Let’s talk about rustic tarts. In France they are known as galettes; in Italy they are called crostatas. Whatever you want to call them, they are tasty and easy. You don’t need a pie pan or any special techniques—this tart is freeform. Even the ingredients are flexible. And that means you can enjoy the great . . .

    View full article →