Name: Lamb Tagine with Preserved Lemons and Green Olives Recipe
Prep time: 14 min
Cook time: 1 h 36 min
Total time: 25 h 50 min
Yield: 4
Cuisine: African
Ingredients: 2½ lb lamb shoulder; Sea salt, table salt, and freshly ground pepper; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; ½ tsp sweet paprika; 1 medium onion; 2 cloves garlic; ½ lb cracked or whole green olives; ¼ cup Middle Eastern style Preserved Lemons; Fresh Lemon Juice; ½ cup fresh cilantro leaves; 3 cups couscous

Dive into the rich and aromatic world of Moroccan cuisine with this lamb tagine recipe. The slow-cooked lamb shoulder melds with preserved lemons and green olives to create a dish that is as comforting as it is flavorful. Serve it with fluffy couscous for a truly satisfying meal.

Photos of Lamb Tagine with Preserved Lemons and Green Olives Recipe

While most ingredients in this recipe are common, you might need to visit a specialty store to find preserved lemons. These tangy and salty lemons add a unique depth to the tagine. Additionally, using lamb shoulder can make a big difference in flavor and tenderness, so don't substitute it with a different cut.

Ingredients for Lamb Tagine With Preserved Lemons and Green Olives

Lamb shoulder: A flavorful cut of meat that becomes tender with slow cooking.

Sea salt: Enhances the natural flavors of the ingredients.

Table salt: Everyday salt used for seasoning.

Freshly ground pepper: Adds a touch of heat and freshness.

Olive oil: Used for sautéing the meat and vegetables.

Ground cumin: Adds earthy warmth to the dish.

Ground coriander: Brings a hint of citrus and spice.

Turmeric: Gives a golden color and mild flavor.

Sweet paprika: Adds a sweet and smoky note.

Onion: Provides a savory base flavor.

Garlic: Adds depth and pungency.

Green olives: Adds briny flavor and texture.

Preserved lemons: Adds a unique tangy and salty flavor.

Fresh lemon juice: Adds brightness and acidity.

Fresh cilantro leaves: Adds fresh, herbaceous notes.

Couscous: A light and fluffy grain to serve with the tagine.

One reader, Emalia Yan says:

This lamb tagine with preserved lemons and green olives is a delightful dish. The flavors meld beautifully, creating a rich and aromatic experience. The tender lamb, zesty preserved lemons, and briny olives make every bite a pleasure. Perfect with couscous, it's a must-try for any food lover!

Emalia Yan

Techniques Required for Making Lamb Tagine With Preserved Lemons and Green Olives

How to trim excess fat from lamb: Use a sharp knife to carefully remove any large pieces of fat from the lamb shoulder, ensuring you leave some fat for flavor. How to sauté: Cook the lamb and spices in olive oil over moderate heat, stirring occasionally, until the spices are fragrant and the lamb is partially cooked. How to blanch olives: Boil the olives in water for 1 minute to remove excess salt, then drain them. How to skim fat from stew: Once the stew has cooled, use a spoon to remove the solidified fat from the surface. How to use a slotted spoon: Use a spoon with holes to remove the lamb chunks from the liquid, allowing the liquid to drain back into the pot.

How To Make Lamb Tagine with Preserved Lemons and Green Olives

Savor a flavorful meal with this lamb tagine. It’s an African dish that comes with tender meat in a zesty preserved lemon sauce and a sprinkle of cilantro.

Preparation: 14 minutes

Cooking: 1 hour 36 minutes

Rest Time: 1 day

Total: 1 day 1 hour 50 minutes

Serves:

Ingredients

2½lblamb shoulder,boneless
sea salt, table salt, and freshly ground pepper
2tbspolive oil
1tspground cumin
1tspground coriander
1tspturmeric
½tspsweet paprika
1medium onion
2clovesgarlic
½lbcracked or whole green olives
¼cupMiddle Eastern style Preserved Lemons,chopped
fresh lemon juice,optional
½cupfresh cilantro leaves,chopped
3cupscouscous,cooked

Instructions

One day ahead, trim excess fat from lamb. Season meat with ½ teaspoon salt and ¼ teaspoon pepper.
Heat olive oil in a large, heavy-bottomed casserole, then add lamb and sprinkle with cumin, coriander, turmeric, and paprika.
Sauté for 5 minutes over moderate heat (meat doesn’t need to be browned). Add onion and garlic; sauté for 1 minute.
Add 3 cups water, stir, and bring to a boil. Cover and simmer for 1 hour or until tender. Let cool and refrigerate overnight.
On the day of serving, preheat the oven to 450 degrees F.
Skim fat from the top of the stew.
Using a slotted spoon, remove lamb chunks and place them in a large, ovenproof serving dish.
Transfer lamb stew liquid to a saucepan and reserve. Bake meat for 15 to 20 minutes, or until browned.
Meanwhile, blanch olives for 1 minute in enough boiling water to cover them (this removes excess salt).
Drain and add olives to stew liquid in a saucepan. Bring to a boil. Cook for about 10 minutes until reduced and slightly thickened, then stir in preserved lemons.
Season to taste with table salt and pepper. Add fresh lemon juice, if using.
Pour sauce over lamb, sprinkle with cilantro, and serve with couscous.

Nutrition

Calories: 1406.11kcal
Fat: 77.47g
Saturated Fat: 28.62g
Trans Fat: 0.00g
Monounsaturated Fat: 36.54g
Polyunsaturated Fat: 6.72g
Carbohydrates: 109.16g
Fiber: 10.20g
Sugar: 1.91g
Protein: 65.16g
Cholesterol: 204.12mg
Sodium: 1219.77mg
Calcium: 136.91mg
Potassium: 1024.30mg
Iron: 7.22mg
Vitamin A: 26.05µg
Vitamin C: 10.21mg

Crucial Technique Tip for Perfecting Lamb Tagine

When preparing the lamb shoulder, make sure to trim any excess fat thoroughly. This not only reduces the greasiness of the dish but also allows the spices to penetrate the meat better, enhancing the overall flavor.

Time-Saving Tips for Making This Moroccan Lamb Dish

Marinate in advance: Season the lamb the night before to save time on the day of cooking.

Use pre-chopped ingredients: Buy pre-chopped onions and garlic to cut down on prep time.

Quick-cook couscous: Opt for instant couscous which cooks in just a few minutes.

Skip overnight refrigeration: If in a hurry, skip the overnight refrigeration and proceed directly to skimming the fat and browning the lamb.

Pre-made preserved lemons: Use store-bought preserved lemons to avoid the lengthy process of making them at home.

Substitute Ingredients For Lamb Tagine with Preserved Lemons and Green Olives Recipe

lamb shoulder - Substitute with beef chuck: Beef chuck has a similar texture and richness, making it a good alternative for slow-cooked dishes like tagine.
sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a suitable replacement.
table salt - Substitute with fine sea salt: Fine sea salt dissolves easily and has a similar salinity to table salt.
freshly ground pepper - Substitute with ground white pepper: Ground white pepper provides a similar heat and flavor profile.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for cooking.
ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy flavor, though slightly sweeter.
ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a similar aromatic quality and slight sweetness.
turmeric - Substitute with saffron: Saffron provides a similar color and a unique, slightly sweet flavor.
sweet paprika - Substitute with smoked paprika: Smoked paprika adds a similar sweetness with an additional smoky depth.
medium onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that works well in slow-cooked dishes.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor.
cracked or whole green olives - Substitute with kalamata olives: Kalamata olives have a similar briny flavor but are slightly more robust.
middle eastern style preserved lemons - Substitute with fresh lemon zest and salt: Fresh lemon zest combined with salt can mimic the tangy and salty flavor of preserved lemons.
fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness.
fresh cilantro leaves - Substitute with fresh parsley: Fresh parsley offers a similar fresh, herbaceous flavor.
couscous - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative to couscous.

Presenting Lamb Tagine With Preserved Lemons and Green Olives

Use a large, shallow serving dish: Choose a beautiful, wide-rimmed dish to showcase the lamb and sauce elegantly. This allows the vibrant colors of the preserved lemons and green olives to stand out.
Arrange the lamb artfully: Place the browned lamb chunks in the center of the dish, slightly overlapping each piece to create a visually appealing mound.
Pour the sauce strategically: Drizzle the reduced stew liquid with olives and preserved lemons around the lamb, allowing some to pool at the base for a dramatic effect.
Garnish with fresh cilantro: Sprinkle fresh cilantro leaves over the top of the lamb for a burst of color and freshness. Ensure even distribution for a balanced look.
Serve couscous separately: Present the couscous in a separate, smaller dish or bowl. Fluff it with a fork and garnish with a few cilantro leaves to tie the presentation together.
Add a touch of fresh lemon juice: Just before serving, squeeze a bit of fresh lemon juice over the lamb to enhance the flavors and add a glistening finish.
Use elegant tableware: Serve with high-quality, matching plates and cutlery to elevate the dining experience. Consider using a decorative spoon for the sauce to add an extra touch of sophistication.

Essential Tools for Making Moroccan Lamb Tagine

Large, heavy-bottomed casserole: This is essential for browning the lamb and simmering it to tenderness. Its heavy bottom ensures even heat distribution.
Slotted spoon: Useful for removing the lamb chunks from the stew without taking too much liquid.
Saucepan: Needed to reduce the stew liquid and cook the olives and preserved lemons.
Ovenproof serving dish: This dish will be used to bake the lamb in the oven until browned.
Sharp knife: Necessary for trimming excess fat from the lamb and chopping the onion and garlic.
Cutting board: Provides a safe surface for cutting the lamb, onion, and garlic.
Measuring spoons: Ensures accurate measurement of spices and olive oil.
Wooden spoon: Ideal for stirring the lamb and spices in the casserole.
Blanching pot: Used to blanch the olives and remove excess salt.
Colander: Helps in draining the blanched olives.
Refrigerator: Essential for cooling and storing the stew overnight.
Oven: Preheated to 450 degrees F for browning the lamb.
Serving platter: Used to present the finished lamb tagine with couscous.
Couscous steamer or pot: Necessary for cooking the couscous to serve alongside the tagine.

Storing and Freezing Leftover Lamb Tagine With Preserved Lemons and Green Olives

Allow the lamb tagine to cool completely before storing or freezing.
For short-term storage, transfer the tagine to an airtight container and refrigerate for up to 3-4 days.
To freeze the tagine:
- Divide the cooled tagine into portion-sized freezer-safe containers or resealable bags.
- Remove as much air as possible from the bags before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Place the containers or bags in the freezer, laying them flat for even freezing and to save space.
Frozen lamb tagine can be stored for up to 3 months.
To reheat the tagine:
- Thaw the frozen tagine in the refrigerator overnight.
- Transfer the thawed tagine to a saucepan or tagine pot.
- Heat the tagine over medium heat, stirring occasionally, until it is heated through and the lamb is tender.
- Adjust the seasoning with salt, pepper, and fresh lemon juice if needed.
- If the tagine appears too thick, add a small amount of water or broth to achieve the desired consistency.
When reheating, ensure that the lamb reaches an internal temperature of 165°F (74°C) to ensure food safety.
Garnish the reheated tagine with fresh cilantro leaves and serve with freshly prepared couscous for the best texture and flavor.

How To Reheat Leftover Lamb Tagine

Reheat the lamb tagine in a covered pot on the stove over medium-low heat, stirring occasionally, until heated through. This method helps to preserve the tender texture of the lamb and allows the flavors of the preserved lemons and green olives to meld together.
For a quicker reheating option, transfer the tagine to a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. Be careful not to overheat, as this can cause the lamb to become tough.
If you prefer a crispy texture on the lamb, preheat your oven to 350°F (175°C). Transfer the tagine to an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to allow the lamb to crisp up slightly.
For a stovetop and oven combination, reheat the tagine in a covered pot on the stove over medium-low heat until it starts to simmer. Then, transfer the pot to a preheated 350°F (175°C) oven and bake for an additional 10-15 minutes, or until the lamb is heated through and slightly crispy on top.
If the tagine seems dry after reheating, add a splash of chicken broth or water to help moisten it. You can also add a squeeze of fresh lemon juice to brighten up the flavors.

Interesting Fact About Lamb Tagine With Preserved Lemons and Green Olives

A traditional Moroccan dish, lamb tagine is known for its slow-cooked, aromatic flavors. The use of preserved lemons and green olives adds a unique tangy and salty dimension, making it a distinctive and flavorful recipe.

Is Making Lamb Tagine at Home Cost-Effective?

The lamb shoulder is the priciest ingredient, but its rich flavor and tenderness justify the cost. Preserved lemons and green olives add unique zest, while couscous is an affordable, filling side. Spices like cumin, coriander, and turmeric are pantry staples, making this dish more economical over time. For a household of 4, the approximate cost is $30-$35. Overall Verdict: 7/10.

Is This Moroccan Lamb Dish Healthy or Unhealthy?

The lamb tagine with preserved lemons and green olives recipe is a flavorful and aromatic dish, but it may not be the healthiest option. Here's why:

The recipe uses lamb shoulder, which is a fatty cut of meat. While some fat is essential for flavor and nutrition, excessive consumption of saturated fat can increase the risk of heart disease and other health issues.
The recipe calls for a significant amount of olive oil, which is a healthy fat but still high in calories.
Preserved lemons are high in sodium, which can contribute to high blood pressure and other health concerns when consumed in excess.

However, the recipe also includes several healthy ingredients:

Spices like cumin, coriander, turmeric, and paprika offer various health benefits, such as anti-inflammatory properties and antioxidants.
Onion and garlic provide flavor and have been linked to numerous health benefits, including boosting the immune system and reducing the risk of certain cancers.
Cilantro is a fresh herb that adds flavor and is rich in vitamins and minerals.
Couscous is a whole grain that provides fiber and essential nutrients.

To make this recipe healthier, consider the following suggestions:

Trim the lamb more thoroughly to remove excess fat, or opt for a leaner cut of lamb, such as leg or loin
Reduce the amount of olive oil used in the recipe, or replace some of it with a lower-calorie cooking spray
Use less preserved lemon or rinse them before adding to the dish to reduce the sodium content
Increase the number of vegetables in the tagine, such as carrots, zucchini, or bell peppers, to boost the fiber and nutrient content
Serve the tagine with a larger portion of couscous and a smaller portion of lamb to create a more balanced meal
Garnish with additional fresh herbs, such as parsley or mint, to add more flavor and nutrients without increasing calorie content

Editor's Opinion on This Lamb Tagine Recipe

This lamb tagine recipe is a delightful blend of Middle Eastern flavors, combining the richness of lamb shoulder with aromatic spices like cumin, coriander, and turmeric. The use of preserved lemons and green olives adds a unique tangy depth, while the overnight marination enhances the meat's tenderness. Blanching the olives is a thoughtful touch to balance their saltiness. Serving it with couscous and a sprinkle of fresh cilantro completes the dish beautifully. Overall, it's a well-constructed recipe that promises a flavorful and satisfying meal.

Enhance Your Lamb Tagine with Preserved Lemons and Green Olives Recipe with These Unique Side Dishes:

Roasted Carrot and Beet Salad: Add a burst of color and earthy sweetness to your meal with a roasted carrot and beet salad. The caramelized edges of the vegetables will complement the rich flavors of the lamb tagine, while a light citrus vinaigrette adds a refreshing zing.

Spiced Butternut Squash Soup: Warm up your taste buds with a velvety spiced butternut squash soup. The creamy texture and subtle sweetness of the squash are beautifully balanced by a hint of nutmeg and cinnamon, making it a perfect prelude to the main course.

Fig and Walnut Couscous: Elevate your couscous game by mixing in dried figs and toasted walnuts. The chewy, sweet figs and crunchy, nutty walnuts add layers of texture and flavor, transforming your side dish into a delightful accompaniment to the lamb tagine.

Minted Pea and Feta Dip: Brighten up your table with a minted pea and feta dip. The fresh, vibrant peas and tangy feta create a harmonious blend that pairs wonderfully with warm pita bread or vegetable sticks, offering a refreshing contrast to the hearty tagine.

Pomegranate and Orange Salad: Introduce a burst of freshness with a pomegranate and orange salad. The juicy pomegranate seeds and orange segments provide a sweet and tangy counterpoint to the savory lamb, while a sprinkle of mint leaves adds an aromatic finish.

Similar Recipes to Lamb Tagine With Preserved Lemons and Green Olives

Moroccan Chicken with Apricots and Almonds: Dive into the rich flavors of Morocco with this succulent chicken dish. The sweetness of apricots and the crunch of almonds create a delightful contrast with the savory spices. Serve it over fluffy couscous for a complete meal.

Beef and Prune Tagine: Experience the tender, melt-in-your-mouth goodness of beef slow-cooked with sweet prunes and a blend of aromatic spices. This tagine is perfect for a cozy dinner and pairs wonderfully with steamed vegetables or rice.

Vegetable Tagine with Chickpeas: For a hearty and healthy option, try this vegetable tagine packed with chickpeas, carrots, zucchini, and potatoes. The medley of spices and the addition of preserved lemons make this a flavorful vegetarian delight.

Spiced Fish Tagine: Savor the delicate flavors of fish cooked with a fragrant blend of spices, tomatoes, and bell peppers. This light and aromatic dish is perfect for a quick yet impressive dinner. Serve with couscous or crusty bread to soak up the delicious sauce.

Chicken and Olive Tagine: Enjoy the classic combination of tender chicken and briny olives in this traditional tagine. The addition of preserved lemons and a mix of spices creates a dish that's bursting with flavor. Serve with couscous or rice for a satisfying meal.

Appetizer and Dessert Pairings for Lamb Tagine With Preserved Lemons and Green Olives

Appetizers:

Stuffed Grape Leaves: Delight your guests with Stuffed Grape Leaves, a classic Mediterranean appetizer. These tender grape leaves are filled with a savory mixture of rice, pine nuts, and fresh herbs like dill and mint. The filling is gently spiced with cinnamon and allspice, creating a harmonious blend of flavors. Serve them chilled with a side of lemon wedges and a drizzle of olive oil for an authentic touch.

Baba Ghanoush: Introduce your guests to the smoky, creamy delight of Baba Ghanoush. This Middle Eastern dip features roasted eggplant blended with tahini, garlic, and a hint of lemon juice. The result is a velvety smooth spread with a subtle smokiness that pairs perfectly with pita bread or vegetable crudités. Garnish with a sprinkle of paprika and a drizzle of extra virgin olive oil to elevate the presentation.

Desserts:

Baklava: Imagine layers of delicate phyllo dough brushed with melted butter and filled with a mixture of chopped nuts and spices. Once baked to golden perfection, the entire creation is drenched in a syrup made from honey, lemon juice, and a hint of cinnamon. The result is a crispy, sweet, and nutty delight that pairs beautifully with a cup of mint tea.

Orange Blossom Panna Cotta: Envision a creamy panna cotta infused with the delicate aroma of orange blossom water. This silky dessert is set to perfection and served with a citrus compote made from oranges and grapefruits. The bright, tangy flavors of the compote contrast beautifully with the rich, creamy texture of the panna cotta, creating a harmonious balance that will leave your taste buds dancing.

Why trust this Lamb Tagine with Preserved Lemons and Green Olives Recipe:

This lamb tagine recipe is a time-tested classic, combining the rich flavors of lamb shoulder, preserved lemons, and green olives. The use of aromatic spices like cumin, coriander, and turmeric ensures a deeply flavorful dish. The overnight marination allows the lamb to absorb all the spices, resulting in tender, succulent meat. The final touch of fresh cilantro and a side of couscous makes this dish a complete and satisfying meal. Trust this recipe for an authentic and delicious culinary experience.

Want to share your experience making this flavorful Lamb Tagine with Preserved Lemons and Green Olives? Head over to the World Cuisines forum section and join the conversation!

FAQ:

How do I make preserved lemons at home?

To make preserved lemons, you'll need lemons, kosher salt, and a clean jar. Cut the lemons into quarters, but not all the way through, so they stay connected at the base. Pack the lemons with kosher salt, then place them in the jar, pressing down to release their juices. Add more salt and lemon juice to cover. Seal the jar and let it sit at room temperature for a few days, shaking it daily. Then, refrigerate for at least 3 weeks before using.

Can I use a different cut of lamb for this recipe?

Yes, you can use other cuts like lamb shank or leg, but lamb shoulder is preferred because it becomes tender and flavorful when slow-cooked. Just make sure to adjust the cooking time as needed.

What can I substitute for preserved lemons if I can't find them?

If you can't find preserved lemons, you can use fresh lemon zest and a bit of lemon juice. It won't be exactly the same, but it will still add a nice citrusy flavor to the dish.

How do I prepare couscous to serve with the tagine?

To prepare couscous, bring 1 1/2 cups of water to a boil with a pinch of salt. Remove from heat, stir in 1 1/2 cups of couscous, cover, and let it sit for about 5 minutes. Fluff with a fork before serving.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. After browning the lamb and sautéing the onions and garlic, transfer everything to the slow cooker. Add the water and cook on low for 6-8 hours or until the lamb is tender. Follow the remaining steps as written.