![Lamb Tagine with Green Olives and Lemon](https://cdn.statically.io/img/www.foodandwine.com/thmb/4QW72gYMnxQFpWZJizh2G6JMBDQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200810-r-xl-lamb-tagine-with-green-olives-and-lemon-2000-6afdb79d04a14dfc8f6a09d27480a6d4.jpg)
Ingredients
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1/4 cup extra-virgin olive oil
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5 garlic cloves, minced
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Two 2 1/2-inch strips of lemon zest
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2 teaspoons ground ginger
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2 teaspoons sweet paprika
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon freshly ground black pepper
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cloves
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Pinch of saffron threads, crumbled
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One 3-inch cinnamon stick
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Kosher salt
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3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
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4 cups water
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6 large carrots, thinly sliced
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1 onion, cut into 1/4-inch dice
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2 cups pitted green Picholine olives, rinsed
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1 cup flat-leaf parsley, chopped
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1 cup cilantro leaves, chopped
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3 tablespoons fresh lemon juice
Directions
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In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
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Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
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Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.
Serve With
Couscous.
Suggested Pairing
A smoky Syrah.