Saddle of lamb, fennel & preserved lemon tagine

Saddle of lamb, fennel & preserved lemon tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
650g lamb saddle, tied with kitchen string
2 medium onions, peeled and sliced
garlic, peeled and thinly sliced
12 baby fennel, trimmed and roughly chopped
3 * preserved lemons [rid:1530], cut into quarters
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
sea salt
freshly ground black pepper
cold water

To serve

Quantity Ingredient
couscous

Method

  1. Heat the olive oil in a casserole dish or tagine over medium heat. Add the saddle of lamb and brown for 5–7 minutes. Transfer lamb to a plate.
  2. Add the onions and garlic to the casserole dish and sauté for 5–7 minutes, then add the fennel and preserved lemon and cook for 5 minutes. Add the ginger, cumin and coriander and cook for 5 more minutes. Season generously with salt and pepper.
  3. Return the saddle of lamb back to the casserole dish and add enough water to just cover the mixture. Bring to the boil, then lower the heat, cover with the lid and simmer for 1½ hours, or until the meat is tender and the sauce has thickened.
  4. Serve with couscous.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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