1. Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor. 2. Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours. 3. Soak the saffron threads in 1/2 cup of hot water for 20 minutes. 4. Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid. 5. Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
