Slow-Cooked Spiced Lamb Tagine with Preserved Lemon

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant North African stew where tender lamb is slow-cooked with warm spices and brightened by preserved lemon and fresh herbs. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch chunks, olive oil, yellow 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 1.5-inch chunks
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tbsp harissa paste
• 2 tbsp preserved lemon rind, chopped finely
• 2 cups chicken stock
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for about 6-8 minutes until deeply caramelized. Remove lamb and set aside.
2. Step 2: Lower heat to medium, add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, and 1 tsp ground turmeric to the pot, stirring for 30 seconds to toast the spices.
4. Step 4: Stir in 1 tbsp harissa paste and 2 tbsp finely chopped preserved lemon rind, mixing well.
5. Step 5: Return the lamb to the pot and pour in 2 cups chicken stock, scraping the bottom to release browned bits. Add 1/2 cup chopped dried apricots, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring to a gentle simmer, cover with a lid, and cook on low heat for 2 hours until lamb is very tender.
7. Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped flat-leaf parsley to add freshness and color.