Slow-Simmered Lamb Tagine with Preserved Lemon and Olives
A fragrant North African stew featuring tender lamb slow-cooked with preserved lemon and briny olives, infused with warm spices. This moroccan-inspired lamb ready in about 200 minutes pairs bone-in lamb shoulder, olive oil, large, thinly sliced yellow onion 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 bone-in lamb shoulder
- 3 tbsp olive oil
- 1 large, thinly sliced yellow onion
- 4, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1, pulp removed, rind thinly sliced preserved lemon
- 1 cup, pitted green olives
- 2 cups chicken broth
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Season 2 lbs bone-in lamb shoulder with 1 tsp black pepper and 1 1/2 tsp salt, then brown the lamb pieces on all sides, about 6-8 minutes total. Remove and set aside.
- Step 2: In the same pot, add 1 large thinly sliced yellow onion and sauté for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp ground turmeric, cooking for 1-2 minutes until fragrant.
- Step 3: Return the lamb to the pot and add 2 cups chicken broth, 1 preserved lemon (rind thinly sliced, pulp discarded), and 1 cup pitted green olives. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 1/2 to 3 hours until the lamb is tender and sauce thickens.
- Step 4: Stir in 1/4 cup chopped fresh cilantro just before serving for a bright herbal finish.
Frequently asked questions
How long does Slow-Simmered Lamb Tagine with Preserved Lemon and Olives take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Lamb Tagine with Preserved Lemon and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Tagine with Preserved Lemon and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Lamb Tagine with Preserved Lemon and Olives for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Lamb Tagine with Preserved Lemon and Olives?
Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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