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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{ 2 comments… read them below or add one }

Kathryn August 14, 2012 at 9:26 pm

Love how fresh and flavourful this looks!


Jonas August 23, 2012 at 7:01 am

Amazing recipe! My father is Tunisian so this brings me back to North Afirca. My tip would be looking into adding the Mulukhiyah leaf as well, a “local” spinach-like leaf used a lot in North African cusine. It gives it just this bit extra depth and adds a deep, lovely and very aromatic taste. You can buy the dried leaves many places, and just ground them before using as a spice!

Jonas in Denmark :)


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