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Moroccan Lamb Tagine with Preserved Lemon
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
1
Brown lamb in olive oil.
2
Add onion, garlic, ginger, cumin, saffron and turmeric.
3
Add stock and preserved lemon rind. Bring to simmer.
4
Cook covered in a tagine or casserole at 160°C for 1.5 hours.
5
Add olives in last 20 minutes.
6
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
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