Recipe – Paleo Tagine of Lamb with Preserved Lemons and Carrots

Try this super easy, super tasty paleo tagine recipe!  If you dont have a tagine it can be made in a casserole dish, crock pot, slow cooker, regular pot even!

Ingredients:

Lamb or Goat (diced shoulder is good) – about 500-750grams

3 Large Carrots

2 medium onions

3 cloves garlic

2 Preserved Lemon Wedges

2 Fresh lemon wedges

2 tbsp Ras El Hanout (see picture below for recipe)

Bunch Coriander

Salt and pepper

More lemon, to serve

3 cups water

(optional – green olives, pit in – makes for a really nice flavour contrast when they mellow during the cooking process!)

 

To do:

In a large heavy based pan or cast iron pot, brown the Lamb or Goat in batches, in 2 tbsp ghee, and remove from pot, set aside.

Add onions and Garlic, and more ghee if required.  Sautee til soft but not brown.

Add Ras El Hanout. Stir to combine.

Return Lamb or Goat, along with chopped carrots to pot and cover with water, bring to the boil

Add finely chopped coriander stems (about a handful,) fresh lemon wedges, and olives if using them, and reduce heat to a slow simmer for 30 mins.  Season well with salt and pepper.  If you have any gelatinous bone broth lying around in the fridge add two tablespoons of this now too, it will give the tagine a very rich full bodied flavour.

After this time the tagine can be transferred to the oven for a really even heat which helps meld the flavours.  Make sure you check periodically as water evaporates despite the conical lid/casserole dish lid…add more water if it gets dry.  You can leave it in as long as you like for max flavour, as long as it doesn’t dry out.  I usually cook about 2.5-3 hours…(this can be left on stovetop however if you wish, just remember to stir frequently as it can stick to the bottom due to the uneven heat.)

With about 30 minutes to go, add the preserved lemon wedges, finely sliced.  A lot of people say to remove the pulp and just use the rind but i like the flavour the pulp gives, so just chuck it in.

Remove lid and stir in freshly chopped coriander leaves, squeeze fresh lemon over top and serve!!!  The fresh lemon that you added will give a nice zing, while the preserved lemon adds sweetness and saltiness that aligns really nicely with the aromatic spice mix!

 

Ras El Hanout (EZ-‘gine) courtesy of Joseph Rae AKA Hubert12Fingers

the above measurements can be anything ie teaspoon/tablespoon/cup etc, its all just a ratio.  Keep it in an airtight jar for use with future tagines!!

(the “x” is just a cross for shopping list)