Lamb Tagine with Green Olives and Lemon

August 13, 2012

Have you ever been to Morocco? Whenever I think about traveling there, I’m reminded of this video that distills 4,000 photos into a gorgeous 2 minute film of two backpackers’ adventures. Seriously, have a watch and you will be transported (and desperate to go!).

When I think of Morocco, there are several foods that spring to mind but none more than tagine (slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce).

I don’t think you could fit any more flavour into this particular dish if you tried.

The lamb is meltingly tender and carries with it all the flavors of a spiced, zesty marinade.

The there’s the zingy broth, which is salty from the marinade and olives, sweet from the carrots and onions, and crazy-fragrant from the fresh parsley and cilantro that you can see swimming in the broth in these pictures. It’s killer, friends.

The full recipe is over on the Caravanserai blog.

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