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Tagine of Marrakesh Lamb with Preserved Lemon
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Ingredients:
• 1 1/2 pounds lamb, cubed
• 2 cups water
• 3 tbsp olive oil
• 2 large ripe tomatoes, chopped
• 1 small onion, grated
• 1 preserved lemon (or less, to taste)
• 3 tbsp minced cilantro
• 3 tbsp minced parsley
• 1 clove garlic, minced
• 1 1/2 tsp ras el hanout
• salt
• Garnish
• minced parsley or cilantro
Preparation:
Combine all the ingredients (except garnish) in a large saucepan and bring to a boil. Cover and simmer for about 2 hours, until the meat is tender.
Variations:
Add vegetables (potatoes, turnips, carrots, green beans, etc.) to the tagine.
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