Lamb Tajine with Preserved Lemons and Black Olives

Main Course

4

Number of People
Expensive

Cost
Medium

Difficulty
20 min

Preparation time
20 min

Cooking time
Nutritious & Delicious

Nutritious & Delicious

Nutritional Values322.0 Kcal


Proteins	31.9 g
Carbohydrates	13.2 g
Fats	13.1 g
Sodiums	0.2 g

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Ingredients

600 g boneless lamb shoulder, fat removed
40 g black olives, stones removed
20 g 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 dry white wine
1 ActiFry spoon olive oil
Salt, pepper

Preparation

Thin the cornflour with 100 ml of water and add the wine. Mix the saffron with 50 ml of warm water. Cut the lamb shoulder into cubes (each about 30 g). 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.