Lamb Tagine with Lemon and Green Olives

For the lamb tagine with lemon and green olives recipe, cut the lemons into 6-8 pieces, sprinkle with salt and set aside to pickle.

Cut the meat into pieces, pour oil into the tagine, heat it up, then add spices, grated one onion, pieces of lamb, salt and fry the lamb until a moderate golden brown.

Then pour in 500 ml of water, cover the tagine with a lid and cook over very low heat for 2 hours. When the lamb softens, separate it from the bone, add finely chopped onion and chopped greens.

Cover the tagine with a lid and cook for another 40 minutes. Add to lamb tagine washed olives, salted lemons and lemon juice. Cover the tagine again and simmer for another 10 minutes, and then turn off the heat and leave for 5-7 minutes, and then serve.