Lamb Tagine with Green Olives and Lemon
"When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous...."
INGREDIENTS
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1/4 cup extra-virgin olive oil
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5 garlic cloves, minced
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Two 2 1/2-inch strips of lemon zest
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2 teaspoons ground ginger
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2 teaspoons sweet paprika
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon freshly ground black pepper
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cloves
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Pinch of saffron threads, crumbled
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One 3-inch cinnamon stick
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Kosher salt
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3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
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4 cups water
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6 large carrots, thinly sliced
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1 onion, cut into 1/4-inch dice
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2 cups pitted green Picholine olives, rinsed
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1 cup flat-leaf parsley, chopped
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1 cup cilantro leaves, chopped
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3 tablespoons fresh lemon juice
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