Moroccan lamb tagine is a classic North African stew that combines tender lamb with the bright tang of preserved lemons and the briny depth of olives.
This dish is traditionally slow-cooked to meld the rich spices and produce melt-in-your-mouth lamb, perfect for a comforting dinner.
Using a stovetop or oven-safe pot mimics the tagine cooking vessel, making this recipe accessible for home cooks.
Why You’ll Love This Recipe
- Slow cooking allows the lamb to become tender and soak up the complex flavors of spices, preserved lemons, and olives.
- Preserved lemons add citrusy brightness and complexity unmatched by fresh lemons.
- The balance of sweet, salty, and savory ingredients creates the hallmark Moroccan flavor profile.
Moroccan Lamb Tagine with Preserved Lemons and Olives
Slow-cooked Moroccan lamb tagine richly flavored with preserved lemons, green olives, and warm spices for a hearty North African stew.
- Prep time
- 20 minutes
- Cook time
- 120 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 3 lbs (1.36 kg) lamb shoulder, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 preserved lemon, pulp removed, rind rinsed and thinly sliced
- 1 cup (150 g) green olives, pitted
- 2 cups (475 ml) low-sodium chicken or beef broth
- 1 cup (160 g) canned diced tomatoes, drained
- 1 tablespoon tomato paste
- 1/4 cup (10 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/2 cup (120 ml) water, as needed
Instructions
- Prepare and brown the lamb Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the lamb pieces with salt and pepper and brown them in batches until golden on all sides, about 5 minutes per batch. Remove and set aside.
- Cook the aromatics and spices In the same pot, reduce heat to medium and add the chopped onion. Cook until softened, about 5 minutes. Add garlic, ginger, cumin, coriander, cinnamon, turmeric, cayenne pepper (if using), and a pinch of salt. Stir for 1-2 minutes until fragrant.
- Combine ingredients and simmer Return the browned lamb to the pot. Stir in diced tomatoes, tomato paste, broth, preserved lemon slices, and olives. Bring to a simmer, then reduce heat to low and cover.
- Slow cook the tagine Cook gently for 1.5 to 2 hours, stirring occasionally, and adding water if needed to keep the lamb submerged. The lamb is done when very tender and the sauce has thickened.
- Finish and serve Stir in chopped cilantro and parsley before serving. Adjust seasoning with salt and pepper. Serve hot over couscous, rice, or with crusty bread.
Helpful Tips
- To preserve lamb safety, always cook until the internal temperature of the lamb reaches at least 145°F (63°C) with a rest time of three minutes, but slow cooking at low heat ensures tenderness and safety.
- Rinse preserved lemons well to reduce excess saltiness before slicing.
- Use fresh herbs at the end to maintain their bright flavors.
- If you don't have a tagine pot, a Dutch oven or heavy covered pot works well for slow cooking.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop until steaming hot, at least 165°F (74°C) internally.
This dish freezes well for up to 3 months; thaw completely in the refrigerator before reheating.
Frequently Asked Questions
What can I substitute for preserved lemons?
If you cannot find preserved lemons, you can substitute with 2 tablespoons of lemon zest plus 1 tablespoon of lemon juice, but the flavor will be less complex.
Can I use other cuts of lamb?
Yes, lamb shoulder is preferred for tenderness, but lamb shanks or leg can be used; adjust cooking time to ensure tenderness.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just serve it with gluten-free sides such as rice or gluten-free couscous.
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