Moroccan Lamb Tagine with Preserved Lemon

Name: Moroccan Lamb Tagine with Preserved Lemon
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1kg lamb shoulder, cubed; 1 preserved lemon, flesh removed, rind sliced; 1 cup green olives; 1 large onion, grated; 4 cloves garlic; 1 tsp ginger; 1 tsp cumin; 1/2 tsp saffron threads; 1 tsp turmeric; 3 tbsp olive oil; 400ml chicken stock; coriander to garnish

Slow-cooked lamb simmered with preserved lemon, briny olives and golden saffron until deeply tender.

Total time

120 min

Prep

20 min

Cook

100 min

Difficulty

medium

Cuisine

Middle Eastern

gluten-free

Ingredients

1kglamb shoulder, cubed

1preserved lemon, flesh removed, rind sliced

1 cupgreen olives

1large onion, grated

4 clovesgarlic

1 tspginger

1 tspcumin

1/2 tspsaffron threads

1 tspturmeric

3 tbspolive oil

400mlchicken stock

corianderto garnish

Instructions

Brown lamb in olive oil.

Add onion, garlic, ginger, cumin, saffron and turmeric.

Add stock and preserved lemon rind. Bring to simmer.

Cook covered in a tagine or casserole at 160°C for 1.5 hours.

Add olives in last 20 minutes.

Garnish with coriander. Serve with couscous.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

937

Protein

64.4g

Fat

72.1g

Carbs

7.5g

Fiber

2.8g

Sodium

1634mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.