Lamb or Beef Tagine

Lamb or Beef Tagine with Green Olives and Lemon

By Wendy Diddy

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• ½ cup organic extra virgin olive oil, red palm, or avocado oil
  
• 5 large garlic cloves
• 2 (2-½ inch) strips of lemon zest
• 2 tsp. ground ginger
• 2 tsp. sweet paprika
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground black pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. ground cloves
• Pinch of saffron threads, crumbled
• 1 cinnamon stick

• 1 Tbsp. quality sea salt
  
• 3 ½ pounds grass fed boneless lamb or beef shoulder (or pot roast meat) cut into 1-inch pieces
• 4 cups bone broth or water
• 6 large carrots thinly sliced
• 1 large onion chopped
• 2 cups quality pitted green olives, rinsed
• 1-cup parsley, chopped
• 1-cup cilantro, chopped
• 3 - 4 Tbsp. fresh lemon juice

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1. In a large bowl, mix the oil, garlic, lemon zest, ginger, paprika, coriander, cumin, pepper, cayenne, cloves, saffron, cinnamon stick and salt. Add the meat and toss to coat. Marinate 2 -4 hours.
   
2. Put the meat and spices into a tagine, Le Creuset® type or medium enameled cast-iron casserole; discard the lemon zest. Add the broth/water, carrots and onion, and bring to a simmer. Cover and cook over low heat until the meat is very tender, 1 ½ to 2 hours.
   
3. Spoon off extra fat (if desired) from the broth. Stir in the olives, season with sea salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro, and lemon juice. Serve over warm couscous, sweet or colored baked potatoes, rice or any healthy grain you prefer (organic if possible).

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Facts

Lemons are powerhouses when we want to bring out the flavor.

Lemons are used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods.

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