Lamb Tagine

Ingredients

• 500 g Lamb Shoulder
• 1 pcs Onion
• 3 pcs Garlic
• 10 g Ginger
• 10 g Parsley
• 10 g Cilantro
• 0.5 pcs Preserved Lemon
• 80 g Green Olives
• 1 tbsp Ras El Hanout
• 1 tsp Ground Cumin
• 0.5 tsp Ground Ginger
• 0.25 tsp Saffron
• 3 tbsp Olive Oil
• 250 ml Chicken Stock
• 1 tbsp Tomato Paste
• 1 pcs Lemon
• 2 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 20 g Almonds

Method

1. In a bowl, combine {parsley}, {cilantro}, {garlic}, {ginger}, {ground_cumin}, {ras_el_hanout}, {olive_oil}, {lemon}, {kosher_salt}, and {black_pepper} into a loose paste, rubbing it well so the aromatics release their oils.
2. Pat {lamb_shoulder} dry so it browns instead of steaming, then coat it thoroughly with the charmoula and let it marinate in the refrigerator.
3. Toast {almonds} in a dry skillet over medium heat for a few minutes, shaking often, until golden and fragrant, then set aside for finishing crunch.
4. Steep {saffron} in a small splash of warm {chicken_stock} until the liquid turns deep gold and intensely aromatic.
5. Heat a tagine or heavy Dutch oven over medium heat with a little of the marinated {lamb_shoulder}, working in a single layer so it sears well. Brown until richly colored on several sides and the fond smells nutty.
6. Lower to medium-low heat, add {onion} to the pot with a pinch of {kosher_salt}, and sweat until very soft and translucent, scraping up the fond so it melts into the base.
7. Add {tomato_paste}, {ground_ginger}, and more {ras_el_hanout} to the softened {onion}; cook over low heat until fragrant and slightly darkened, then return {lamb_shoulder}, add the saffron stock, {preserved_lemon}, and {green_olives}, seasoning each layer with {kosher_salt} and {black_pepper}.
8. Cover and braise over very low heat until {lamb_shoulder} is fork-tender and the sauce is glossy. Keep the heat gentle so the meat self-bastes and the sauce stays silky rather than reducing too hard.
9. Uncover, simmer briefly to reduce if needed, then stir in {cilantro}, {parsley}, and a squeeze of {lemon} to brighten the rich sauce. Taste and adjust with {kosher_salt}.
10. Spoon the tagine into warm bowls and scatter over the toasted {almonds} for contrast while the lamb is still hot and the sauce is glossy.