2 Large Onions, peeled and sliced
6 Cloves of Garlic peeled whole
2 1/2 lb Lamb shoulder lean - cut into 3 to 4 inch cubes.
1 c Panish Green Olives
1/2 c Olive Oil
4 - 5 Stems Parsley
1 1/2 c Water
1/2 c Red Seedless Raisins


  • In a bowl place the olives, spices, parsley, raisins, 1/2 of the olive oil and 1/2 of the sliced onions and mix well.
  • By using 1/2 of the Olive Oil in the Tagine cup saute 1/2 of the sliced onions until soft and add lamb, saute together.
  • Add the whole mixture to your Tagine with the lamb.
  • Cover with the Tagine top and cook at medium high heat for 45 minutes to one hour.
  • Serve the Tagine with preserved lemons and almonds.
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