Slow-Simmered Lamb Tagine with Preserved Lemon and Green Olives

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender lamb pieces slowly cooked with fragrant spices, preserved lemon, and briny green olives for a rich Moroccan-inspired stew. This Moroccan-inspired lamb recipe (gluten free), ready in about 140 minutes, pairs olive oil, yellow onion, finely chopped, 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 rice, quinoa, or a quick salad. 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 boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric powder
• 1 tbsp harissa paste
• 1 small preserved lemon, pulp removed, rind thinly sliced
• 1 cup green olives, pitted
• 2 cups chicken broth
• 1/4 cup fresh cilantro leaves, chopped
• 1 1/2 tsp salt
• 1 tsp 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 lamb shoulder cubes and brown on all sides for about 8 minutes until a rich crust forms, then remove and set aside.
2. Step 2: Lower heat to medium, add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent and slightly golden. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp turmeric powder, and 1 tbsp harissa paste. Stir continuously for 1 minute to toast spices and release aromas.
4. Step 4: Return lamb to the pot along with 1 small preserved lemon rind (thinly sliced), 1 cup pitted green olives, and 2 cups chicken broth. Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low. Simmer slowly for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness and freshness.