Want the book? Click Here  it's ready!

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

    EASY SAUCES—HERE'S A TRICK
    EASY SAUCES—HERE'S A TRICK

    September 16, 2021

    One of the questions I get asked most is: why are sauces so hard and are they really important? The answer is yes, they are important. It might be hard to believe, but sauces actually make cooking easier and when you know a few tricks they don’t have to be hard. Here is a video explaining a trick that will make . . .

    View full article →

    WHAT AN AMAZING WEEK !
    WHAT AN AMAZING WEEK !

    September 09, 2021

    I am on a high from all the replies I’ve gotten from all of you responding to my book and blog. I write because I want to express my thoughts, recount the memories that come to mind when I want to tell you something specific. The words come from the images, sounds, and smells running through my mind at that moment ...

    View full article →

    BOOK LAUNCH — I’M SO EXCITED!
    BOOK LAUNCH — I’M SO EXCITED!

    September 02, 2021 4 Comments

    My book has been published and THIS WEEK IS LAUNCH WEEK!! As you know, I’ve been working on this book for a long time and now it is officially out of my hands and into yours—that’s an amazing feeling. The experience of writing a book has been incredible. I’ve loved researching, testing recipes, and writing . . .

    View full article →