Slow-Cooked Moroccan Lamb Tagine with Preserved Lemons and Olives

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A deeply flavorful North African stew featuring tender lamb simmered with aromatic spices, preserved lemons, and green olives, served over fluffy couscous. This moroccan-inspired slow cooker ready in about 170 minutes pairs lamb shoulder, cut into 2-inch cubes, olive oil, large yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp turmeric powder
• 1 tbsp harissa paste
• 1 preserved lemon, rind only, rinsed and thinly sliced
• 1 cup green olives, pitted
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 1 1/2 cups couscous
• 1 1/2 cups water
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes until deeply caramelized; transfer lamb to a plate.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté over medium heat for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp turmeric powder. Cook spices for 1 minute to bloom their aroma.
4. Step 4: Return the browned lamb to the pot. Add 1 tbsp harissa paste, 1 rinsed and thinly sliced preserved lemon rind, and 1 cup pitted green olives. Pour in 2 cups chicken broth, season with salt and black pepper to taste, and bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low, simmering for 2 to 2.5 hours until lamb is tender and sauce thickens.
6. Step 6: Meanwhile, bring 1 1/2 cups water to a boil in a separate pot. Stir in 1 1/2 cups couscous with a pinch of salt, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
7. Step 7: Stir 1/4 cup chopped fresh cilantro into the tagine just before serving. Serve the lamb tagine over the fluffy couscous, spooning the sauce and olives on top.