Moroccan Lamb Tagine

Malzemeler

• 600 g Lamb shoulder
• 1 piece Preserved lemon
• 80 g Green olives
• 60 g Dried apricots
• 2 medium Onion
• 4 cloves Garlic
• 2 tbsp Ras el hanout
• 300 ml Chicken broth
• 250 g Couscous
• 3 tbsp Cilantro

Talimatlar

1. 1

   Season cubed lamb with ras el hanout. Brown in batches.

2. 2

   Sauté onions and garlic. Return lamb.

3. 3

   Add broth, apricots, cover and braise at 160°C for 1.5 hours.

4. 4

   Add olives and preserved lemon in the last 20 min.

5. 5

   Serve over couscous with fresh cilantro.