Lamb Tagine with Preserved Lemons and Green Olives Recipe

One day ahead, trim excess fat from lamb. Season meat with ½ teaspoon salt and ¼ teaspoon pepper.

Heat olive oil in a large, heavy-bottomed casserole, then add lamb and sprinkle with cumin, coriander, turmeric, and paprika.

Sauté for 5 minutes over moderate heat (meat doesn’t need to be browned). Add onion and garlic; sauté for 1 minute.

Add 3 cups water, stir, and bring to a boil. Cover and simmer for 1 hour or until tender. Let cool and refrigerate overnight.

On the day of serving, preheat the oven to 450 degrees F.

Skim fat from the top of the stew.

Using a slotted spoon, remove lamb chunks and place them in a large, ovenproof serving dish.

Transfer lamb stew liquid to a saucepan and reserve. Bake meat for 15 to 20 minutes, or until browned.

Meanwhile, blanch olives for 1 minute in enough boiling water to cover them (this removes excess salt).

Drain and add olives to stew liquid in a saucepan. Bring to a boil. Cook for about 10 minutes until reduced and slightly thickened, then stir in preserved lemons.

Season to taste with table salt and pepper. Add fresh lemon juice, if using.

Pour sauce over lamb, sprinkle with cilantro, and serve with couscous.