Lamb Tagine
Preserved Lemon & Olives
A Moroccan lamb tagine is the definition of low-and-slow comfort cooking — tender, fall-apart lamb shoulder braised with preserved lemon, olives, ras el hanout, and a bouquet of warm spices until the sauce becomes thick, fragrant, and deeply concentrated. The conical tagine pot was designed for this: its lid channels steam back down, keeping the meat impossibly moist.
This recipe works equally well in a heavy-based casserole or Dutch oven. Serve over fluffy couscous with fresh flatbread to mop up every drop of the sauce.
Why You'll Love This Recipe
Meltingly tender lamb in a complex, spice-layered sauce with preserved lemon brightness- Ras el hanout brings warmth, sweetness, and subtle floral notes all at once
- Hands-off cooking — the oven does all the work after 20 minutes of prep
- Even better the next day as the flavours deepen overnight
Lamb Tagine with Preserved Lemon & Olives
Ingredients
- ✓1kg lamb shoulder, bone-in, cut into large pieces
- ✓2 tbsp olive oil
- ✓ salt and black pepper
- ✓1 large onion, thinly sliced
- ✓4 garlic cloves, minced
- ✓2 tsp ras el hanout
- ✓1 tsp each: ground ginger, turmeric, cumin, coriander
- ✓½ tsp ground cinnamon, ½ tsp smoked paprika
- ✓400g crushed tomatoes
- ✓200ml chicken or lamb stock
- ✓1 preserved lemon, flesh removed, rind cut into strips
- ✓80g green olives, pitted
- ✓ fresh cilantro and parsley to serve
Instructions
- 1
Season lamb pieces generously with salt and pepper. Heat olive oil in a tagine or heavy casserole over medium-high heat. Sear lamb in batches until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
- 2
In the same pot, cook onion over medium heat for 10 minutes until golden and soft. Add garlic and cook 1 minute. Add all spices and stir for 2 minutes until fragrant.
- 3
Add crushed tomatoes and stock. Stir to combine, scraping up any browned bits. Return lamb to the pot, nestling pieces into the sauce. The liquid should come two-thirds up the meat.
- 4
Cover tightly and cook in a preheated oven at 160°C for 1 hour 45 minutes, or simmer on the stovetop over very low heat. The meat should be falling off the bone.
- 5
Stir in preserved lemon rind and olives. Return to heat for 15 minutes uncovered to concentrate the sauce. Taste and adjust salt — preserved lemon adds significant saltiness.
- 6
Serve over couscous or with warm flatbread. Scatter generously with fresh cilantro and parsley.
Chef's Notes & Substitutions
- Preserved lemon: Adds a complex, salty-fermented citrus flavour that fresh lemon cannot replicate. Available in Middle Eastern shops and large supermarkets. Use only the rind — the flesh is too bitter.
- Ras el hanout: A Moroccan spice blend that varies by brand — some contain rose petals and cardamom. Use a good quality blend and trust it to do the heavy lifting.
- Make ahead: Tagines improve dramatically overnight. Refrigerate and reheat gently — the flavours meld beautifully.
- Bone-in vs boneless: Bone-in shoulder gives far superior flavour and richness. Boneless shoulder works but reduce cooking time by 20 minutes.
Storage & Reheating
- Storing
Lamb tagine is a dish that improves with time! Store in an airtight container in the fridge for up to 5 days. The lamb becomes more tender and the flavors deepen.
- Freezing
Freezes wonderfully for up to 3 months. The tagine sauce freezes particularly well and retains its flavor beautifully after thawing.
- Reheating
Reheat gently in a covered pot over low-medium heat for 15-20 minutes until bubbling. Add a splash of broth if the sauce has thickened. The tagine tastes even better the next day!
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Lamb Tagine
Brown the Lamb Well
Sear the lamb in batches over high heat until deeply browned on all sides. The fond (brown bits) from the lamb forms the flavor base for the entire tagine.
Add Dried Fruit Last
Apricots and prunes should be added in the last 30-45 minutes of cooking. Add them too early and they'll dissolve into the sauce.
Toast the Almonds
Toasted almonds add crucial texture contrast. Toast them in a dry pan over medium heat until golden and fragrant, watching carefully to prevent burning.
Use a Tagine or Dutch Oven
A traditional tagine or a heavy Dutch oven with a tight-fitting lid is essential. The slow, gentle steam circulation is what creates that tender, fall-off-the-bone lamb.
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