Tagine of Lamb, Celery & Carrots

Click to Enlarge	Tagine of Lamb, Celery & Carrots Morocco
	Serves: Effort: Time: Preprep:	4 ** 1-1/4 hrs Most	Tagines, aromatic stews, are often served with Couscous which has been steamed over the stew (see the recipe page Couscous for complete instructions) but are just as often served in other ways. They go fine with rice or more conventional pasta.

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1-1/2
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3
1/4
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1
1/2
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8
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1/4
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Lamb (1)
Garlic
Onions
Pepper, black
Ginger, ground
Turmeric
Saffron, pinch
Salt
Oil
Water
Celery (2)
Carrots, young
Olives, black (3)
Preserved Lemon (4)
Lemon Juice

Cut LAMB into chunks about 1-1/2 inches on a side.
Crush GARLIC and chop fine, grate ONION or chop very fine. Mix with Lamb.
Mix ALL * Items together in a coverable enameled iron casserole or stainless sauté pan. Add 1 c Water, bring to a boil and simmer for 1-1/2 hours or until very tender, stirring frequently and making sure it doesn't dry out.
Shave strings from CELERY (if needed) and cut in half lengthwise (or thirds if quite large), then into 2 inch lengths. Split CARROTS lengthwise and cut into 2 inch lengths to match Celery. Mix.
Pit OLIVES.
Cut PRESERVED LEMON into strips about 1/4 inch wide and remove seeds. Some discard pulp, others don't. I just cut out the center strand with shears.
Squeeze LEMON JUICE.
When Lamb has simmered until very tender (1-1/2 to 2 hours), stir in Celery Mix and add water if needed. Simmer another 10 minutes.
Stir in Olives and Preserved Lemon. Continue to simmer for 10 minutes.
Stir in Lemon Juice. If you have left the pulp on the preserved lemon use 1-1/2 T, if you used only the peel use 2 T. Take off heat.
Arrange Lamb in the center of a platter. Arrange Vegetables around (or just leave it all mixed and say the servants took the day off) and keep hot.
Quickly boil down liquid to a light sauce consistency (if not already there) and pour over Lamb and Vegetables. Serve hot with Couscous or Rice.

NOTES:

Lamb: Weight is for boneless lamb with all excess fat removed.
Celery: This is supposed to be tender inner stalks, but if what you have is large stalks, use a vegetable peeler to strip the strings off the back. If medium, it's probably enough to just run the peeler down both edges.
Olives: Moroccan olives or salt/oil cured Greek or Turkish olives. Don't use canned black olives, they're completely different.

Preserved Lemon: Jars of preserved (salt pickled) lemon can be found in markets serving Middle Eastern or North African communities - or much better, make your own Preserved Lemons. It's easy but it takes a little time.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch