Tagine of Lamb with Preserved Lemon and Olives

Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.

French fries are a popular accompaniment to this tagine, and can be served on top of the meat. Try the Belgian method of making fries.

Ingredients
1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces
1 large onion, finely chopped
2 cloves garlic, finely chopped or pressed
1/3 cup olive oil
1/2 teaspoon smen (Moroccan preserved butter), optional
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon saffron threads, crumbled
1/4 teaspoon ras el hanout, optional
1 handful fresh parsley and cilantro sprigs, tied into a bunch
2 1/2 cups water
1 large handful of red or green olives, or a combination
1 preserved lemon, quartered and seeds removed