Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Moroccan-inspired lamb stew slow-cooked with preserved lemon and green olives, offering tender meat infused with bright, savory flavors. This moroccan-inspired lamb (mediterranean) ready in about 200 minutes pairs olive oil, large yellow onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 180 min Serves 6 Moroccan cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in lamb shoulder pieces and brown evenly on all sides for 6-8 minutes until a deep golden crust forms. Remove lamb and set aside.
  2. Step 2: In the same pot, reduce heat to medium and add 1 large thinly sliced yellow onion, sautéing for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and stir for 1 minute.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1 tbsp harissa paste, cooking for 2 minutes until spices release their aroma.
  4. Step 4: Return the lamb to the pot, add 1 chopped preserved lemon and 1 cup pitted green olives. Pour in 2 cups low-sodium chicken broth, bring to a simmer.
  5. Step 5: Cover and reduce heat to low. Cook gently for 2.5 to 3 hours until lamb is fork-tender and sauce has thickened slightly. Season with salt and black pepper to taste.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to brighten flavors.

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Frequently asked questions

How long does Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives take to make?

Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives?

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 Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives?

Moroccan lamb 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.

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