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Lamb Tagine With Green Olives And Lemon
Ingredients
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, minced
- Two 2 1/2-inch strips of lemon zest
- 2 teaspoons ground ginger
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- Pinch of saffron threads, crumbled
- One 3-inch cinnamon stick
- Kosher salt
- 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
- 4 cups water
- 6 large carrots, thinly sliced
- 1 onion, cut into 1/4-inch dice
- 2 cups pitted green Picholine olives, rinsed
- 1 cup flat-leaf parsley, chopped
- 1 cup cilantro leaves, chopped
- 3 tablespoons fresh lemon juice
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