Lamb Tajine with Preserved Lemons and Black Olives

By SEB_UK

A very traditional use of a very modern appliance.

Ingredients

• 600 g/ 1 1/3 lb boneless lamb shoulder, fat removed,
• 40 g/ 1 1/2 oz black olives, stones removed,
• 20 g/1/2 oz fresh gingerroot,
• 2 salt-preserved lemons,
• 2 cloves garlic,
• 5 sprigs fresh coriander leaves,
• 5 sprigs fresh flat-leaf parsley,
• 1 ActiFry spoon ground ginger,
• 2 doses saffron (strands or powder),
• 1 ActiFry spoon cornflour,
• 100 ml/3 1/2 fl oz dry white wine,
• 1 ActiFry spoon olive oil,
• Salt, pepper

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Thin the cornflour with 100 ml/3 1/2 fl oz water and add the wine. Mix the saffron with 50 ml/1 1/2 fl oz warm water. Cut the lamb shoulder into cubes (each about 30 g/1 oz). Peel and slice the gingerroot and the onion. Peel and mince the garlic. Cut the preserved lemons into quarters. Remove the flesh, saving only the rind; finely slice the latter. Cut the olives in half.

Put the gingerroot, garlic and onions in the ActiFry and cook for 5 minutes. Add the meat and cook for another 5 minutes.

Add the other ingredients (olives, lemon, saffron, wine, water and cornflour) and cook for another 5 to 10 minutes, depending on how cooked you like your meat. Add the chopped herbs right before serving.