Name: Lamb Tagine with Preserved Lemon & Olives
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 Servings
Ingredients: For the Tagine; 2 pounds lamb shoulder, cut into bite-size chunks with most of the fat removed; 1 teaspoon ground roasted cumin; 1 teaspoon ground coriander; ¾ teaspoon smoked paprika; ½ teaspoon cinnamon; ½ teaspoon turmeric; ¼ teaspoon cayenne; ½ teaspoon fine salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; 1 Vidalia onion, grated; 2 cloves garlic, minced; 2 large carrots, peeled and sliced into ½-inch coins; 1 ½ cups beef broth; ½ cup green olives, pitted and halved; ½ preserved lemon (rind only, about 1 tablespoon), thinly sliced into ½-inch pieces; 1 tablespoon honey; ½ cup fresh mint, torn; ¼ cup toasted sliced almonds

Mains

Lamb Tagine with Preserved Lemon & Olives

Author: Mary DiSomma

There’s something about a homemade lamb dish that just feels special—that’s why it’s one of my favorite meats to cook. In this easy homemade lamb tagine recipe, lamb shoulder is the star of the show—it’s very tender, which makes it perfect for soaking up tons of flavor. Spices add warmth, preserved lemon adds a citrusy floral note, and green olives add a tangy, savory edge. Together, they transform this dish into a comforting yet elegant meal that will make your whole house smell delicious.

Preserved Lemons

Tangy, salty, and full of flavor, these preserved lemons make a perfect topper for Moroccan tagines, dressings, spreads, and more. Let’s get started!

Yield: 1.5 Quarts
Prep Time: 10 minutes 10 min
Cook Time: 10 minutes 10 min
Total Time: 20 minutes 20 min

Ingredients

6 to 10 organic lemons (make sure they are wax-free)
½ to 1 cup kosher salt
1 cinnamon stick
4-5 whole cloves
2 bay leaves
1 teaspoon black peppercorns
Fresh lemon juice (enough to cover the lemons in the jar), about 16 fluid ounces

Equipment Needed

One (1.5-quart) jar with an airtight lid

Instructions

Sterilize your clean jar in a preheated 275 °F degree oven for 10 minutes.
The size of your lemons will determine how many you will use. You can use any excess for the juice needed to fill the jar at the end. Wash the lemons thoroughly, then cut each one lengthwise into quarters, leaving the base intact so the slices stay connected to one another.
Sprinkle salt generously on the exposed flesh of each lemon, then pack them tightly into your jar, pressing down on each lemon to release its juice. Keep layering the lemons, covering each one with about 2 tablespoons of salt as you go.
Add the cinnamon stick, cloves, bay leaves, and black peppercorns randomly to the jar as you go. When you get to the last lemon, press down hard and add fresh lemon juice to the jar until the lemons are fully submerged.
Seal the jar and leave it at room temperature for about 1 week, shaking it once a day to distribute the salt and juice.
After 1 week, store it in the refrigerator for about 3 to 4 weeks before using.

Notes

Preservation time: 1 month

Ingredient Tips

Trick question! The word “tagine” (sometimes spelled “tajine”) can refer to both of the above. This recipe is for lamb tagine—a traditional Moroccan lamb stew, rich with spices and slow-simmered. It’s also the name of the North African clay pot you use to cook it. You may have seen them on the shelves of your favorite kitchen store before: a shallow clay pot with a tall, conical lid. The cone-shaped air pocket inside allows steam to circulate back into the food, keeping it moist and flavorful.

There are different types of tagines, so naturally there are different kinds of spice blends to go with them. Usually, a tagine spice blend will contain some combination of turmeric, paprika, cumin, cinnamon, coriander, cardamom, allspice, salt, pepper, garlic, and pickled lemon. My recipe also has olives in it—and while lemon, olive and lamb might sound like a weird combination, the result is an irresistible comfort food you’ll want to make again and again.

If you were making a chicken tagine, you might want to omit the cinnamon, for example—and there’s debate about whether to use ground cinnamon or a whole stick. This lamb tagine recipe uses all of the above except cardamom and allspice, and I personally like to add a pinch of cayenne for a little kick. If you really like this recipe, you can always make some extra spice blend in advance so you have it on hand for next time! You can keep the proportions the same or adjust them to your liking.
I do recommend making this recipe as written the first time, then experimenting and adjusting the spice blend to taste for next time. Only you know what you like best! Remember that the olives and preserved lemons also add a lot of flavor to this savory lamb stew!

Lamb shoulder might sound fancy, but it’s actually a very affordable cut of meat. Lamb shoulder is ideal for braised dishes like this tagine. It has enough fat and connective tissue to stay juicy during the long cooking process. In the end, it breaks down into tender, flavorful bites that practically melt in your mouth.

Preparation + Preservation Tips

Yes! If you don’t own a tagine, you can make this recipe using a Dutch oven with a tight-fitting lid.

Moroccan lamb recipes like tagine—and other flavorful dishes from Morocco—tend to pair beautifully with sides like couscous, rice, and flatbreads. Why? They all soak up the sauce! You could even serve it with quinoa if you like. A simple side of roasted vegetables or a crisp cucumber salad would be a perfect addition to round out the meal.

There are so many right answers to this question! Fragrant long-grain rice is always a good choice—like brown or white basmati. You could make some saffron rice if you want a bit of a fancier option. No matter what rice you choose, the tagine is going to steal the spotlight, so you really can’t go wrong.

Extra Tips

Both curry and tagine are slow-cooked dishes with deep, layered flavors, but they come from different traditions. Oftentimes, curry uses a base of ground spices mixed into a paste with ginger, garlic, and chiles. Tagine, on the other hand, leans on warm, dry spices combined with preserved citrus. Both of these dishes are stew-like and great with rice—so I’d say there are more similarities than differences!

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