Moroccan Lamb Tagine Smothered in Olives

Serves: 4

Directions

1. In the cup of a small food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.

2. In a large mixing bowl, toss the lamb shoulder (or beef/chicken) with the above mixture. Mix well.

3. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes. Stir in the onions. Season with pepper. Cook for 2 minutes.

4. Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours. (If cooking chicken thighs, cook for 1 hour, then check tenderness).

5. Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is reduced and slightly thickened.

6. Stir in the lemon juice and reseason if necessary. Serve as is, or with your favorite rice, quinoa or couscous pilaf.

Ingredients

• 1 pinch saffron (can substitute a pinch of turmeric)

• 1 teaspoon ginger, ground

• 1 teaspoon black pepper

• 1/2 teaspoon cumin

• 1 teaspoon paprika

• ¼ – ½ teaspoon cayenne pepper or red pepper flakes (optional)

• 1 tablespoon garlic minced (about 2 large cloves)

• 2 tablespoon olive oil

• 2 pounds lamb shoulder, lean, boneless trimmed, cut into 2-inch pieces (can substitute beef – a good stewing cut, or chicken thighs if desired)

• 1 cup onion grated, rinsed and squeezed dry

• 3 cup chicken broth, low-fat, reduced sodium

• 2/3 cup parsley chopped, plus extra

• 1/3 cup cilantro chopped

• 1/2 pound green olive bulk, pitted

• 1 large lemon, juiced