Our craving of the moment is to get some sun in our heads but especially on our plates. the use of lemons is crucial. It’s good and it’s healthy. Not only do lemons hold an antiseptic power but also an eupeptic action, that is to say that they help with digestion. Try my recipe of Lamb & Preserved Lemon Tajine, full of sun, tonus and … Bon Appétit at Laclassedecuisine.com !
Ingredients for 4 People:
- 1 boneless lamb shoulder
- 2 preserved lemon in salt
- 1 large onion
- 2 garlic cloves
- 3 Tbsp. lemon juice
- 80 g (4 Tbsp) black or green olives depending on your preference
- 1 Tbsp ginger powder
- 1 Tbsp cumin
- 1 bunch of coriander
- 3 tbsp olive oil, salt and pepper.
Cut the meat into large cubes. Peel the garlic cloves and slice them. Cut the onion into thin slices. Heat the olive oil in a large iron cast casserole and heat the meat with the garlic, lemon juice and spices. Let cook until golden brown. Add salt and pepper then add the onion and cook for 5 minutes.
Pour 200 ml (3/4 cup) of water and cook for 30 minutes over low heat, stirring regularly. Cut the preserved lemons into quarters and add to the casserole and simmer for about 1 hour on low heat. You can by these candied lemons in supermarkets.
about 10 minutes before the end, add coriander and olives mixing well. Serve hot, accompanied by couscous.