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Lamb Tagine with Preserved Lemon and Olives

Serves 6 Entree meat, tagine

Lamb Tagine with Preserved Lemon and Olives

This lamb tagine, a close relative of the more famous chicken version, hails from Moroccan kitchens where preserved lemons and olives are cherished for their bright, briny notes. Typically enjoyed as a centerpiece for festive occasions or family gatherings, it brings together the warmth of ginger and the golden hue of turmeric and saffron, celebrating the regional love for bold and balanced flavors.

The dish should resonate with the tang of preserved lemon and the savory depth of olives, creating a harmony that transforms the tender lamb shoulder into a richly flavored experience. Each bite should be an encounter with the spices, never masked by the simplicity of stewing, but rather enhanced by the aromatic blend of cilantro and parsley.

Ingredients

  • 1.5 kg (3.3 lb)lamb shoulder, chunks
  • 2onions, grated
  • 1 tspginger
  • 1 tspturmeric
  • pinchsaffron
  • 1preserved lemon, quartered
  • 150 g (5 oz)green or purple olives
  • 1 handfulcilantro and parsley, chopped
  • 3 tbspolive oil
  • 1 1/2 tspsalt

Method

  1. In a large, heavy-bottomed pot or a traditional tagine, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the 1.5 kg (3.3 lb) lamb shoulder chunks in a single layer, working in batches if necessary. Brown the lamb on all sides until it develops a deep golden crust, which will enhance the flavor of the dish. The crust should be a rich brown color and the lamb should start to smell roasted.
  2. Reduce the heat to medium and add the grated onions to the pot with the browned lamb. Stir in 1 teaspoon of ginger, 1 teaspoon of turmeric, and a pinch of saffron. Cook, stirring occasionally, until the onions are soft and almost melting into the oil and spices, releasing a fragrant aroma. The onions should appear translucent and the mixture should be fragrant with spices.
  3. Pour enough water into the pot to come halfway up the sides of the lamb pieces. Stir in 1 1/2 teaspoons of salt, then cover the pot with a tight-fitting lid. Lower the heat to a gentle simmer and cook for about 1 hour and 20 minutes, or until the lamb is tender and yields easily to a fork. The lamb should be soft and easily pierced, indicating it's tender and cooked through.
  4. Once the lamb is tender, add the quartered preserved lemon and 150 g (5 oz) of green or purple olives to the pot. Increase the heat slightly and remove the lid. Allow the tagine to simmer uncovered for another 15 to 20 minutes, stirring occasionally, until the sauce thickens and becomes silky, coating the lamb and olives. The sauce should reduce and cling to the meat and olives, with a glossy appearance.
  5. Just before serving, sprinkle a handful of chopped cilantro and parsley over the tagine. Stir gently to combine, allowing the fresh herbs to release their aroma. Serve the lamb tagine hot, accompanied by crusty bread to soak up the flavorful sauce. The herbs should add a fresh, vibrant aroma to the finished dish.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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