Slow-Cooked Lamb Tagine with North African Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender lamb braised slowly in a fragrant sauce of regional spices, preserved lemon, and briny olives, evoking the warm flavors of a North African region. This Mediterranean-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 2-inch cubes, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 2-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4, minced garlic cloves
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 whole preserved lemon, pulp removed, rind sliced thinly
• 1 cup green olives, pitted
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 5-7 minutes.
2. Step 2: Add 1 large finely chopped onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
4. Step 4: Pour in 2 cups chicken broth, add thinly sliced rind from 1 preserved lemon (discard pulp), and 1 cup pitted green olives. Bring to a simmer, cover, and reduce heat to low.
5. Step 5: Cook gently for 2 to 2.5 hours until lamb is fork-tender and sauce has thickened.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro before serving over couscous or rice.