Moroccan Lamb Tagine Smothered With Olives Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1033
FAT
271%
CHOL
122%
SOD
134%

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Ingredients for 4 servings

Pinch ground saffron

1 tablespoon salt

1 teaspoon fresh ground black pepper

3 tablespoons olive oil

2/3 cup finely chopped fresh parsley, plus extra for garnish

1 teaspoon sweet paprika

3 to 5 tablespoons fresh lemon juice

1 teaspoon ground ginger

Freshly ground black pepper

Couscous, recipe follows

1/3 cup finely chopped fresh cilantro

3 cups dark veal or chicken stock

1 tablespoon minced garlic

1 pound crack green olives, drained and pitted

1/2 teaspoon ground cumin

3 pounds lamb shoulder, trimmed and cut into 2-inch pieces

1 cup grated yellow onions, rinsed and squeezed dry

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