One of my favorites (I have too many to pick just one) that I love to make for company is Paula Wolfert’s Morroccan Lamb Tagine recipe. It is not difficult, but it is labor intensive and time consuming. The results, though, are incredible.
Serves 6
3 pounds meaty lamb neck chunks, cut into 1 1/2 inch chunks
pinch of powdered saffron
1 teaspoon ground ginger
1 teaspoon fine, freshly ground pepper
1/2 teaspoon ground cumin
1/2 sweet paprika
3 garlic cloves, minced
1 teaspoon salt
2 tablespoons olive oil
3/4 cup grated onions, rinsed and squeezed dry (see note)
2/3 cup minced fresh parsley
1/3 cup minced fresh coriander
1 pound cracked green olives, drained and pitted if desired
3–5 tablespoons strained fresh lemon juice or to taste
1 recipe for moroccan bread
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1. Trim the lamb of excess fat. With a mortar and pestle or in a blender, make a paste of the saffron, ginger, pepper, cumin, paprika, garlic, salt, and oil. In a 4— or 5-quart casserole toss the lamb with the spice paste over very low heat for 2 minutes. Stir in the onions, herbs, and 3 cups of water. Bring the mixture to a boil over high heat, reduce the heat to low, and simmer, covered, for 2 hours, or until the meat is very tender and almost falling off the bones. Remove the casserole from the heat and let it cool. (The recipe can be prepared in advance to this point- up to 2 days. Cool, cover, and refrigerate.) Skim off all the fat that rises to the surface.
2. In a medium saucepan, combine the olives with cold water to cover. Bring the water to a boil over high heat and cook for 30 seconds; drain.
3. About 30 minutes before serving, preheat the oven to 450 degrees F. With a slotted spoon, remove the lamb from the casserole, cut the meat from the bones, and place the meat in a shallow ovenproof serving dish. Bake on the upper shelf of the oven for 15 to 20 minutes, or until the meat is lightly crisped.
4. Meanwhile, add the olives to the juices in the casserole. Boil over high heat until the juices are reduced to a thick gravy, about 10 minutes. Stir in lemon juice to taste. Season the juices with salt if necessary. Cover the lamb completely with olives and sauce, and serve with slices of Moroccan Bread.
Notes to the Cook:
The complementary and subtle tastes of the spices can only be achieved through slow cooking. Certain spices in Moroccan cooking must be ground fine, so please don’t substitute grated fresh ginger or coarse-ground pepper. It is best to grind the black peppercorns in a spice mill before using.
The food processor does a fine job of “grating” onions. Cut up 1 or 2 onions and pulse until they are well chopped. Then dump them into a strainer and rinse under fresh water. Squeeze them dry and measure 3/4 cup.
Use green-cracked olives or Nafplion green olives, often sold in jars in Greek grocery stores and in many supermarkets under the labels “Peloponnese,” “Krinos,” or “Fantis.”