Lamb Tagine with Preserved Lemon (Naturally Gluten-Free)

Ingredients

• 800g lamb shoulder, cut into 4cm cubes
• 40ml olive oil
• 150g yellow onion, thinly sliced
• 30g garlic, minced
• 15g ginger, minced
• 2 preserved lemons (Morroco), rinsed, seeds removed, flesh torn
• 400ml lamb stock
• 5g ground cumin
• 5g ground coriander
• 3g turmeric
• 2g cinnamon stick (Ceylon)
• 3g Aleppo pepper
• 100g green olives, pitted
• 10g fresh cilantro, chopped
• 5g sea salt

Method

1. 1
   Season lamb cubes generously with salt and Aleppo pepper; sear in batches in hot olive oil over high heat for 3 minutes per side until caramelised; transfer to plate.
2. 2
   Add onion to same pot, cook 4 minutes over medium heat, stirring, until softened; add garlic and ginger, cook 1 minute until fragrant.
3. 3
   Stir in cumin, coriander, turmeric, and cinnamon stick; bloom spices for 30 seconds; add lamb stock and return seared lamb to pot.
4. 4
   Bring to gentle simmer, cover, and braise in oven at 160°C for 60 minutes until lamb is tender.
5. 5
   Stir in torn preserved lemon flesh and green olives; simmer uncovered 15 minutes until sauce reduces and flavours marry.
6. 6
   Adjust seasoning with salt and Aleppo pepper; garnish with fresh cilantro; serve with couscous or cauliflower rice.