Slow-Cooked Lamb Tagine with Preserved Lemons

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A North African slow-cooked stew featuring tender lamb, aromatic spices, and the bright tang of preserved lemons, served with couscous. This North African-inspired slow-cooker recipe, ready in about 165 minutes, pairs lamb shoulder, diced onion, minced garlic 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

• 1.2 lbs lamb shoulder
• 1 large diced onion
• 4 cloves minced garlic
• 1 cup diced carrots
• 1 cup diced sweet potatoes
• 2 cups chicken broth
• 2, sliced preserved lemons
• 1/2 cup pitted olives
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads
• 1/2 tsp paprika
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1.2 lbs lamb shoulder into 1-inch cubes. Heat 3 tbsp olive oil in a heavy pot over medium-high heat, then sear lamb in batches for 4 minutes per side until browned; remove and set aside.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot, cooking over medium heat for 5 minutes until softened. Stir in 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1/2 tsp paprika, cooking for 1 minute until fragrant.
3. Step 3: Return seared lamb to the pot, then add 1 cup diced carrots, 1 cup diced sweet potatoes, 2 cups chicken broth, 2 sliced preserved lemons, 1/2 cup pitted olives, 1/4 tsp saffron, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until lamb is fork-tender and flavors meld. Uncover and cook for 20 minutes more to thicken the sauce.
5. Step 5: Serve hot over steamed couscous, garnishing with extra preserved lemon slices and fresh cilantro.