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Flavorful Moroccan Lamb Tagine with Preserved Lemons

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A tender and aromatic Moroccan lamb tagine slow-cooked with preserved lemons and spices, served with fluffy couscous for a comforting and authentic meal.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 1.5-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger (fresh grated optional)
  • 1/4 tsp cayenne pepper (optional)
  • 1 preserved lemon, pulp removed and rind thinly sliced
  • 1 cup chicken or vegetable broth
  • 1/2 cup green olives, pitted
  • Fresh cilantro or parsley, chopped (for garnish)
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups couscous (Israeli or regular)
  • 1 1/2 cups boiling water or broth
  • 1 tbsp olive oil or unsalted butter
  • Salt to taste
  • Optional: toasted slivered almonds or pine nuts for crunch

Instructions

  1. Pat the lamb cubes dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown lamb cubes in batches for 5-7 minutes per batch until caramelized. Transfer to a plate.
  3. Reduce heat to medium. Sauté chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
  4. Stir in cumin, coriander, cinnamon, ginger, and cayenne pepper if using. Toast spices with onions and garlic for 1 minute.
  5. Return lamb to the pot. Add broth, scraping browned bits from the bottom. Stir in preserved lemon rind and olives.
  6. Bring to a gentle simmer, cover, reduce heat to low, and cook for 1.5 to 2 hours until lamb is tender. Add broth or water if sauce reduces too much.
  7. About 20 minutes before lamb is done, bring broth or water to a boil. Place couscous in a heatproof bowl, add olive oil or butter and salt. Pour boiling liquid over couscous, cover tightly, and let steam for 10 minutes.
  8. Fluff couscous with a fork and toss in toasted nuts if desired.
  9. Taste tagine sauce and adjust seasoning with salt and pepper. Sprinkle chopped cilantro or parsley on top.
  10. Serve couscous on plates and ladle lamb tagine over it with extra sauce.

Notes

Keep heat low and steady during simmering to avoid tough lamb. If sauce is too sharp, stir in a teaspoon of honey to mellow acidity. Rinse preserved lemons briefly if too salty and use only the rind. For gluten-free option, substitute couscous with cauliflower rice or quinoa.

Nutrition

Keywords: Moroccan lamb tagine, preserved lemons, couscous, slow-cooked lamb, North African recipe, easy lamb stew, authentic Moroccan dish

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