Moroccan Mutton Tagine
Published on 09/08/2020 | By rorydesignwest |
- Prep Time
- Cook Time
- Difficulty Level Easy
We think this is one of the best ways to cook mutton. It really loves the low, slow cooking and the aromatic spices. The best olives for this dish are green ones but you can use black. Traditionally in Moroccan cuisine, preserved lemons would be used, but you can use fresh lemons with equally good results. It serves 4 people and is good with couscous, rice or bread.
- (3.3 /5)
- 3 ratings
- 2 pounds mutton shoulder meat cut in 2" cubes. You can also use stewing mutton meat from other cuts.
- 1 pinch of saffron
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground turmeric 1 teaspoon ground ginger
- ¼ teaspoon ground cayenne
- ½ teaspoon freshly grated black pepper
- ¼ teaspoon ground cumin
- Sea salt
- ¼ cup of melted butter
- 1 large yellow onion
- 1 small bunch fresh parsley
- 1 small bunch fresh coriander
- 1 cup green of olives
- 2 fresh lemons or 2 preserved lemons
- the juice of 1 lemon
- Mix all the dry spices together with few good pinches of sea salt. Add to a food processor. Now add the onion, the cilantro and parsley, cleaned and trimmed to the food processor and mix well together, without over-blending, so small chunks still show.
- Put the butter, onion, and spice mixture in a casserole dish or slow cooker and add the mutton meat.
- With a spoon or your hands mix well until the meat is coated with the spices.
- If you are using fresh lemons wash them really well and cut them in 4. If using preserved lemons remove and discard the pulp, then add to the pot or slow cooker.
- Cook on low for 4 hours.
- For the last half hour add the olives and the lemon juice.
- Check the seasoning before serving.
- Servings : 4
- Course : Main