Slow-Cooked Lamb Tagine with Preserved Lemon and Green Olives

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 recipe (mediterranean), ready in about 200 minutes, pairs olive oil, 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.

Ingredients

• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 medium preserved lemon, rinsed and chopped
• 1 cup green olives, pitted
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp harissa paste
• 2 cups low-sodium chicken broth
• 1/4 cup fresh cilantro, chopped
• to taste salt
• to taste black pepper

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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.