Central Spiced Lamb Tagine with Preserved Lemon

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fragrant Moroccan-inspired lamb tagine where tender lamb shanks simmer in a sauce enriched with preserved lemon and warming spices, embodying the heart of Middle Eastern flavors. This Middle Eastern recipe, ready in about 155 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped (about 1 cup) onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 medium, pulp removed, rind thinly sliced preserved lemon
• 2 cups chicken broth
• 1 can (15 oz), drained and rinsed chickpeas
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp honey

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 4 lamb shanks and brown on all sides for about 8 minutes, turning occasionally until a deep golden crust forms; remove and set aside.
2. Step 2: Reduce heat to medium. Add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp ground turmeric to the onions and garlic, stirring continuously for 1 minute to toast the spices.
4. Step 4: Return the lamb shanks to the pot. Pour in 2 cups chicken broth, add 1 preserved lemon rind sliced thinly, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is tender.
5. Step 5: Add 1 can (15 oz) drained chickpeas and 1 tbsp honey to the pot. Stir gently and cook uncovered for 15 more minutes to thicken the sauce slightly.
6. Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the tagine before serving hot with couscous or flatbread.