Description

Lamb tagine with preserved lemons and olives is a traditional North African recipe featuring slow-cooked, tender lamb infused with warm spices, tangy preserved lemons, and savory olives. This authentic Moroccan-inspired dish is rich, aromatic, and perfect for comforting family meals or special occasions.

Ingredients

2 lbs lamb shoulder or shank, cut into chunks
2 preserved lemons, quartered and rinsed
1 cup green or purple olives, pitted
1 onion, finely chopped
3 garlic cloves, minced
3 tbsp olive oil
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
1 cinnamon stick
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
Salt, to taste
Black pepper, to taste
2–3 cups water or broth

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Instructions

Heat olive oil in a tagine or heavy pot over medium heat.
Add chopped onion and cook until soft and translucent.
Stir in garlic, ginger, turmeric, cumin, and paprika; cook until fragrant.
Add lamb pieces and brown on all sides.
Pour in enough water or broth to partially cover the lamb.
Add the cinnamon stick, cover, and simmer on low heat for 1.5–2 hours until tender.
Stir in preserved lemons and olives.
Continue cooking for 20–30 minutes to blend flavors.
Season with salt and pepper to taste.
Garnish with fresh cilantro and parsley before serving.

Notes

Slow cooking is key for tender, flavorful lamb.Rinse preserved lemons to control saltiness.Adjust liquid as needed to maintain a rich sauce consistency.Flavor improves the next day—great for make-ahead meals.