Lamb Tagine with Preserved Lemon (Naturally Gluten-Free)
Moroccan tagine — the slow-cooked clay pot braise of North Africa — is naturally gluten-free in all its traditional forms: meat, spices, preserved lemon, olives, and aromatics in a liquid that reduces to a concentrated sauce through the unique circulation of the conical tagine lid. No flour appears in authentic tagine; the sauce's body comes from the gelatin of the slow-cooked meat and the reduction of the cooking liquid. The lamb tagine with preserved lemon and olives is the Marrakchi version — brighter and sharper than the sweeter honey-prune preparations of the north. The preserved lemon's rind (not the flesh) provides the characteristic salty, citrus-fermented complexity that defines this tagine. Saffron, ginger, cumin, and coriander form the spice base; a generous amount of fresh herbs (parsley, coriander) go in at the end.
Three in town · three elsewhere in British Columbia · three not yet within reach.
- In town
- 3 · yellow onion, garlic, ginger
- Elsewhere in British Columbia
- 3 · aleppo pepper, green olives, fresh cilantro
- Not yet within reach
- 3 · preserved lemons (Morroco), lamb stock, ground coriander
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The Method
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Each tap is counted, so the stockist sees the demand Provenance sends them.
The whole pairingOrigin & Lineage
Morocco; tagine is the defining cooking vessel and method of Moroccan cuisine; the preserved lemon and olive combination is characteristic of Marrakchi cooking.