North Wind-Spiced Lamb Tagine with Preserved Lemon and Green Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A fragrant North African-inspired lamb tagine simmered with warm spices, preserved lemon, and briny green olives, conjuring the mystique of northern desert winds. This middle eastern-inspired lamb (mediterranean) ready in about 140 minutes pairs Lamb shoulder, cut into 1-inch cubes, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2 lbs Lamb shoulder, cut into 1-inch cubes
• 1 1/2 tsp Salt
• 1 tsp Black pepper
• 2 tsp Ground cumin
• 1 1/2 tsp Ground coriander
• 1 tsp Ground cinnamon
• 1 tsp Turmeric powder
• 3 tbsp Olive oil
• 1 large (about 1 cup) Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 2 cups Chicken broth
• 1/2 lemon Preserved lemon, rinsed and chopped
• 1 cup Green olives, pitted
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Fresh parsley, chopped

Instructions

1. Step 1: Combine 2 lbs lamb shoulder cubes with 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp turmeric powder in a large bowl, tossing to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot or tagine over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the seasoned lamb in batches, browning all sides for 5-7 minutes per batch, then transfer to a plate.
4. Step 4: Reduce heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
5. Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Step 6: Return the lamb to the pot, pour in 2 cups chicken broth, and bring to a simmer.
7. Step 7: Cover and reduce heat to low, cooking gently for 1 1/2 to 2 hours until the lamb is tender.
8. Step 8: Stir in 1/2 preserved lemon (rinsed and chopped) and 1 cup pitted green olives, cooking uncovered for 10 minutes to meld flavors.
9. Step 9: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley before serving with couscous or crusty bread.