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Lamb Tagine
Moroccan slow-braised lamb with preserved lemon, olives and warming spices — cooked in a conical clay pot.
Total time
130 min
Prep
20 min
Cook
110 min
Difficulty
medium
Cuisine
Mediterranean
gluten-free
Ingredients
1kglamb shoulder, diced
2onions, diced
4 clovesgarlic, minced
2 tspground ginger
2 tspground coriander
1 tspground cumin
1 tspground cinnamon
1 tspturmeric
1 pinchsaffron
1preserved lemon, rind only, sliced
100ggreen olives
400mlchicken stock
3 tbspolive oil
1 handfulfresh coriander
Instructions
1
Brown lamb in olive oil in batches, set aside.
2
Fry onion until soft, add garlic and all spices including saffron.
3
Return lamb to pot, add stock.
4
Bring to boil, reduce heat and simmer covered 1.5 hours.
5
Add preserved lemon and olives.
6
Cook uncovered 20 minutes until sauce reduces.
7
Scatter with coriander.
8
Serve with couscous and harissa on the side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
918
Protein
65.2g
Fat
67.2g
Carbs
13g
Fiber
2.9g
Sodium
1114mg
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