I earlier posted about a lamb tagine, in which I
started with a recipe by Paula Wolfort and then
tweaked it a little.... Today went to my local
library and found a couple books on Med cookery,
including this... It's close enough to what I did
that I thought I'd post it...

A-

MOROCCAN LAMB TAGINE WITH LEMON AND OLIVES
adapted from: The Mediterranean Kitchen, Joyce
Goldstein.

Marinade:

2 tsp paprika
1 tsp ground ginger
1/2 tsp turmeric
1/4 tsp cayenne
3 Tbs olive oil
-----------------------------
3 lb lamb shoulder, cubed
-----------------------------
preserved lemons
-----------------------------
Main procedu

Olive Oil as needed
6 cups diced onions (yup, 6!, seems 2 cups/lb of meat works about
right)
8 tsp paprika
4 tsp ground ginger
1 Tbs minced garlic
2 1/2 cups lamb or chicken stock
18 small artichokes or 6 large, that
are trimmed, quartered, and chokes
removed (optional ingredient)
18-24 Moroccan or Kalamata olives.
2 Tbs chopped fresh cilantro leaf
2 Tbs chopped freah parsley leaf
salt/pepper

[Comment: I also added 1/4 tsp ground cumin, 1/4 tsp ground cinnamon]
-----------------------------------
(Author states

This is not the real thing, but a Square One adaptation. Our customers
were not wild about the briny taste of the traditional salt-preserved
lemons, so we have substituted our own version, actually a quick lemon
conserve that eliminates the bitterness of the lemons.

[NOTE: I used traditional brine cured lemons, 3 total, not her method]

+ Serves 6 to 8

For the marinade, combine all ingredients to make a paste and rub it
over the lamb cubes in a shallow nonaluminum container. Cover and let
stand 3 hours at room tempera*ture or refrigerate overnight. [NOTE: or
not, if you're short on time...have a glass of wine instead...]

For the lemons, wipe the lemons with a clean towel and cut into
eighths (or sixteenths, if the lemons are large). To remove the
bitterness from the peel, boil the lemons in water to cover 3 minutes,
rinse under cold water, then soak in cold water 1 hour. Combine 1 cup
water and the sugar in a saucepan and cook over medium heat until the
suoPt dissolves. Add the lemons and simmer until tender, 20 to 30
minutes (or about half that time for Meyer lemons). Remove from heat,
let cool, and drain.

Heat 2 tablespoons oil in a large, deep sauté pan over high heat. Add
as many lamb cubes as will comfortably fir in the pan (overcrowding
will cause the lamb to steam rather than brown) and brown on all
sides; set aside. Repeat with the remaining lamb cubes, adding 1 to 2
tablespoons oil to the pan as needed for each batch.

[NOTE: I ignored this step. I believe that lamb is better if started
cold in the cold tagine, and benefits little from browning.]

Heat the remaining oil in the same pan over medium heat. Add the
onions and cook until tender, 7 to 10 Add the paprika, ginger, and
garlic and cook 3 more. Return the lamb to the pan, add the stock, and
to boiling. Reduce the heat and simmer, partially covered until the
lamb is tender, about 11/2 hours. Add the chokes, if if using, and
simmer until almost tender, about 7 to 10 minutes. Add the lemons,
olives, cilantro, and parsley; skim well and simmer 5 more minutes.
Season to taste; salt and pepper (we like this peppery). Serve with
couscous and Harissa.

[NOTE: Didn't do much of this, either. Assembled the uncooked
ingredients in the tagine, used 50/50 beef/chicken broth (faux veal)
and added the onion raw (yellow onion) on top. My baby artichoke
hearts were frozen and convenient. They went around the edge.]

Turned out aromatic and fine. I cooked it at 275 dF 2 hrs, let cool,
kept in fridge overnight, allowed to come back to room temperature,
started cold again in oven, took to 275 dF, another 1 1/2 hours.

Enjoy. The 'chokes were especially good.