Moroccan Lamb Tagine

A slow-braised North African masterpiece: fall-apart tender lamb with saffron, preserved lemon, olives, cinnamon, and aromatic spices.

140 min total Base: 6 servings 580 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Lamb shoulder, cubed

1 kg

Onions, diced

2 large

Garlic

5 cloves

Preserved lemon

1 medium

Green olives

150 g

Saffron threads

0.5 tsp

Ground cinnamon

1 tsp

Ground ginger

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Honey

1 tbsp

Fresh coriander

0.5 cup

Brown lamb pieces in batches in a tagine or heavy pot. Set aside.

Sauté onions until softened. Add garlic and all spices, cook 1 minute.

Return lamb. Add 400ml water and saffron. Bring to a simmer.

Cover and cook on very low heat for 1.5-2 hours until lamb is very tender.

Add preserved lemon rind, olives, and honey in the last 20 minutes.

Adjust seasoning and garnish with fresh coriander. Serve with couscous.

💡 Chef's Tip

Preserved lemon skin (rind only, discard pulp) is what gives this its authentic North African flavor.

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!