Provençal Lamb Tagine with Preserved Lemons
A fragrant North African stew featuring tender lamb slow-cooked with aromatic herbs, olives, and preserved lemons for an authentic Mediterranean experience. This mediterranean-inspired slow cooker (mediterranean) ready in about 180 minutes pairs lamb shoulder, preserved lemons, olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 800 g lamb shoulder
- 2 preserved lemons
- 100 g olives
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 4 cloves garlic
- 1 large onion
- 2 tbsp tomato paste
- 500 ml chicken stock
- 30 g fresh cilantro
Instructions
- Step 1: Cut lamb shoulder into 2.5 cm cubes and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy pot over medium-high heat, then sear lamb in batches until browned on all sides (3-4 minutes per batch), transferring to a plate.
- Step 2: Reduce heat to medium, add diced onion and minced garlic, and cook for 5 minutes until soft and golden. Stir in tomato paste and cook for 1 minute until brick-red, then add cumin and oregano, stirring for 30 seconds until fragrant.
- Step 3: Return lamb to the pot, add 500 ml chicken stock, and bring to a gentle simmer. Cover and cook on low heat for 2 hours until lamb is fork-tender.
- Step 4: Meanwhile, thinly slice preserved lemons (discard seeds) and chop olives. Add preserved lemons, olives, and 20 g chopped cilantro to the pot, stirring to combine. Simmer uncovered for 20 minutes until flavors meld and sauce thickens slightly. Adjust seasoning with salt and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Provençal Lamb Tagine with Preserved Lemons take to make?
Total time is about 180 minutes (40 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Provençal Lamb Tagine with Preserved Lemons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Provençal Lamb Tagine with Preserved Lemons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Provençal Lamb Tagine with Preserved Lemons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Provençal Lamb Tagine with Preserved Lemons?
Mediterranean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
