Lamb is earthy and rich, but the fat can be overwhelming and strong, especially when chilled or at room temperature. Remove as much fat as possible before cooking. Goat and lamb are the most common meats eaten in the Middle East. The preserved lemons take 3–4 weeks to cure. You may substitute commercially prepared preserved lemons, available at Middle Eastern markets.
FOR THE PRESERVED LEMONS (MAKES 1 QUART)
8 lemons, well scrubbed
3 cups coarse kosher salt
Fresh lemon juice, as needed
FOR THE TAGINE
1/4 cup hot water
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 1/2 pounds lamb shoulder, cut into 2-inch pieces
Coarse kosher salt and freshly ground black pepper
1 onion, chopped
3 garlic cloves, finely chopped
1 teaspoon ras el hanout
3 cups homemade chicken stock or reduced-fat, low-sodium chicken broth
2 cinnamon sticks
1 pound okra, stem ends trimmed, cut into 1/2-inch pieces
1 cup English peas
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
1–2 preserved lemons, chopped, and flatbread, for serving
To make the preserved lemons, cut the tips off the ends of the lemons. Stopping just short of the stem end, cut each lemon into quarters lengthwise, being careful to leave them attached. Pack the cavities of the lemons with as much salt as they will hold.
Place the lemons in a sterilized wide-mouth quart-size jar, packing them in as tightly as possible. As you push the lemons into the jar, some juice will be squeezed out of them. When the jar is full, the juice should cover the lemons; if it doesn’t, add some freshly squeezed lemon juice.
Seal the jar and set it aside for 3–4 weeks until the lemon rinds become soft, turning and gently shaking the jar daily to keep the salt well distributed. The lemons should be covered with juice at all times; add more juice if needed. Rinse the lemons before using.
To make the tagine, combine the water and saffron. Line a plate with paper towels. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Season the lamb with salt and pepper. Sear the lamb in 2–3 batches without crowding until nicely browned on all sides. Remove to the prepared plate.
Once all of the lamb has been seared, add the onion and cook until soft and translucent, 3–5 minutes. Add the garlic and cook until fragrant, 45–60 seconds. Add the ras el hanout and stir to combine. Add the saffron and water, stock, and cinnamon. Return the lamb to the pot and stir to combine. Cover and bring to a boil over high heat. Reduce the heat to simmer. Cook, covered, stirring occasionally, until the lamb is mostly tender, about 45 minutes.
Add the okra and peas and cook until the lamb and vegetables are tender, about 20 minutes. Add the parsley and cilantro and stir to combine. Taste and adjust for seasoning with salt and pepper. Ladle into warmed serving bowls and serve with the preserved lemons and flatbread.