www.fbworld.com - Moroccan Lamb Tagine with Preserved Lemon and Olives served over Couscous

Ingredients

• 5 Ibs. Cubed Lamb Shoulder (free of fat)
• 3 ea. Garlic Cloves
• 5 cups Chicken or Lamb Stock
• 2 tbls. Butter
• 2 tbls. Olive Oil
• 3 each Yellow Onion (thinly sliced with grain)
• 6 each Cloves Garlic (minced)
• 2 tbls. Paprika
• 2 tspn. Turmeric
• 2 tspn. Cinnamon
• 2 tspn. freshly grated Ginger
• 1 tspn. Cayenne
• 2 tbls. Cumin Seed (ground)
• Pinch Cardamom
• Salt and Pepper to taste
• 1 Can (280z) Canned Pear Tomatoes (drained of juice, roughly chopped)
• 2 oz. Tomato Paste
• 5 cups Couscous
• 1 tspn. Cinnamon
• 2 pinches Saffron (steeped in hot water)
• 8 cups Water or stock
• 3 tbls. Olive Oil
• 1 tbls. Salt
• 7 each Lemons
• 3 each Cinnamon Sticks
• 1/8 cup Coriander Seed
• 1/8 cup ~rblack Pepper Corns
• 10 each Cloves
• 4 - 6 Bay Leaves