Food Recipes Dinner Meat Dishes Lamb Tagine with Green Olives and Lemon 5.0 (162) 2 Reviews When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous. By Ethan Stowell Ethan Stowell Ethan Stowell is a Seattle-based chef and restauranteur. The 2008 F&W Best New Chef founded and serves as CEO of Ethan Stowell Restaurants which operates 11 concepts in Washington and New York, including Goldfinch Tavern, How to Cook A Wolf, Ballard Pizza Co., Cortina, Red Cow, and Tavolàta. Food & Wine's Editorial Guidelines Updated on October 11, 2019 Save Rate PRINT Share Close Photo: © Kana Okada Active Time: 35 mins Total Time: 2 hrs 45 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1/4 cup extra-virgin olive oil 5 garlic cloves, minced Two 2 1/2-inch strips of lemon zest 2 teaspoons ground ginger 2 teaspoons sweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves Pinch of saffron threads, crumbled One 3-inch cinnamon stick Kosher salt 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces 4 cups water 6 large carrots, thinly sliced 1 onion, cut into 1/4-inch dice 2 cups pitted green Picholine olives, rinsed 1 cup flat-leaf parsley, chopped 1 cup cilantro leaves, chopped 3 tablespoons fresh lemon juice Directions In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours. Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours. Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve. Serve With Couscous. Suggested Pairing A smoky Syrah. Originally appeared: October 2008 Rate It Print