Lamb & Potato Tagine

Ingredients

Marinade

• 1 large preserved lemon, divided
• 1/2 large onion
• 4 medium garlic cloves
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ras el hanout spice mix
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro

Remaining Ingredients

• 3 lamb shanks, about 4 to 5 pounds (Beef can be substituted)
• salt & pepper
• 1 pinch saffron thread
• 1-2 teaspoon smen (Ghee can be substituted)
• 2 large potatoes, peeled & cut into wedges
• 1 cup water

Directions

1. 1

   Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.

2. 2

   Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours.

3. 3

   Soak the saffron threads in 1/2 cup of hot water for 20 minutes.

4. 4

   Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid.

5. 5

   Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender.