Tagine of lamb with lemon and olives (Tagine el lahm emshmel) from Couscous and Other Good Food from Morocco / Good Food from Morocco (page 263) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red-brown olives for green olives. See recipe for olive suggestions.

  • mcvl on April 15, 2014

    This is one of the great recipes of all time, and one of the great adaptable recipes. I always add some kind of veg to make it a meal in a pot; tonight, cabbage, but another night it might be eggplant or mushrooms or bell peppers. Besides fresh lemon, the recipe calls for preserved lemon, which I always have on hand, but you might not.

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