Ingredients
1/4 cup extra-virgin olive oil
1/2 cup grated onion
4 garlic cloves, minced
Two 2 1/2-inch strips of lemon zest or one whole preserved lemon, pith removed, rinsed and quartered
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves or 1 teaspoon ras al hanout
Pinch of saffron threads, crumbled
One 3-inch cinnamon stick (unless using cinnamon in the accompanying couscous)
Kosher salt (see note in recipe)
3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
3 cups water
6 large carrots, thinly sliced
2 cups pitted green Picholine olives, rinsed (or mix of green, black and/or red olives, pitted)
1 cup flat-leaf parsley, chopped
1 cup cilantro leaves, chopped
Preparation
In a large bowl, mix the olive oil, grated onion, garlic, lemon zest or preserved lemon, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves or ras al hanout, saffron, (cinnamon stick) and 1 tablespoon of kosher salt (omit if using preserved lemons). Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest or preserved lemon. Add the water and carrots bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
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 and cilantro. Ladle into bowls of couscous and serve.
