Moroccan Lamb Tagine Smothered With Olives

Recipe Ingredients

1		Ground saffron
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Ground cumin
1 teaspoon	5ml	Sweet paprika
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Olive oil
3 lbs	1362g / 48oz	Lamb shoulder - trimmed ,and
		Cut into 2" pieces
1 cup	62g / 2.2oz	Grated yellow onions - rinsed, and
		Squeezed dry
		Freshly-ground black pepper - to taste
3 cups	711ml	Dark veal or chicken stock
2/3 cup	97g / 3.4oz	Finely-chopped fresh parsley - plus extra
		For garnish
1/3 cup	5.3g / 0.2oz	Finely-chopped fresh cilantro
1 lb	454g / 16oz	Cracked green olives - drained, pitted
3 tablespoons	45ml	Fresh lemon juice - (to 5)
		Pine Nut And Preserved Lemon Couscous - (see recipe)

Recipe Instructions

In the cup of a small food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.

In a large mixing bowl, toss the shoulder with the above mixture. Mix well. Heat the remaining tablespoon of oil in large cast-iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes. Stir in the onions. Season with pepper. Cook for 2 minutes. Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.

Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the lemon juice and reseason if necessary.

About 30 minutes before serving, preheat the oven to 450 degrees. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes. Serve the lamb with the Pine Nut And Preserved Lemon Couscous. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D52) - from the TV FOOD - NETWORK

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