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Before you jump to Lamb Tagine with Preserved Lemons recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of life. The overall economy is affected by the number of people who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. Even though we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, just making a couple of small changes can positively affect daily eating habits.
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As you can see, it’s easy to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to lamb tagine with preserved lemons recipe. You can cook lamb tagine with preserved lemons using 17 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Lamb Tagine with Preserved Lemons:
- You need 1 large of onion, chopped.
- Get 700 grams of lamb, cut into 3 inch pieces.
- Get 3 of garlic cloves, chopped finely.
- Prepare 1/3 cup of olive oil, extra virgin.
- Prepare 1 tbsp of butter.
- Provide 1/2 tsp of salt.
- You need 1/2 tsp of pepper.
- Prepare 1/2 tsp of fresh grated ginger.
- Use 4 tbsp of chopped parsley and/or coriander (cilantro), roughly chopped.
- Prepare 2 1/2 cup of water.
- Prepare 1 of preserved lemon, quartered, seeds removed.
- Get of olives, with pits.
- Get 1/2 tsp of turmeric.
- Use 1/2 tsp of Saffron threads, crumbled.
- Take 1/4 tsp of hot chilli powder.
- Provide 1 of cinnamon stick.
- Use 4 medium of potatoes, peeled and halved.
Instructions to make Lamb Tagine with Preserved Lemons:
- In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric. I omitted the turmeric..
- Heat the lamb over a medium to high heat, stir to brown all sides..
- Add the water, cinnamon stick, Saffron, parsley and/or coriander. I omitted the saffron..
- Cover pot with lid, and bring the liquids to a fast simmer..
- Reduce temperature to a medium heat. Simmer covered with lid for 1 1/2 – 2 hours, or until meat is tender..
- Stir occasionally..
- Add a little water when necessary to prevent the meat from scorching..
- When meat is cooked, add the olives and lemon. I had to omitted the olives as my fiancée doesn't like them. I also added a tablespoon of the preserved lemon juices..
- If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water..
- Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce..
- Check seasoning, add more salt and pepper if necessary to suit your taste..
- Serve with couscous and some crusty bread..
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