Slow-Simmered Mediterranean Lamb Tagine with Preserved Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A fragrant North African-inspired lamb stew slow-cooked with preserved lemon and warm spices to create tender, aromatic bites bursting with flavor. This mediterranean-inspired lamb ready in about 170 minutes pairs olive oil, large 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 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 bone-in lamb shoulder, cut into 2-inch pieces
• 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
• 1/2 tsp ground ginger
• 1 whole preserved lemon, rind finely chopped
• 2 cups chicken broth
• 14 oz can diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in lamb shoulder pieces and brown on all sides for 6-8 minutes until deeply caramelized; remove and set aside.
2. Step 2: Lower heat to medium, add 1 large finely chopped yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, and 1/2 tsp ground ginger to the onions and garlic, stirring for 30 seconds to toast the spices.
4. Step 4: Return the lamb to the pot along with 1 whole preserved lemon rind (finely chopped), 2 cups chicken broth, 14 oz canned diced tomatoes, and 1/2 cup chopped dried apricots. Stir well, bring to a simmer.
5. Step 5: Cover the pot and reduce heat to low. Let simmer gently for 2 to 2 1/2 hours until the lamb is fork-tender and the sauce has thickened.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, then stir in 1/4 cup chopped fresh cilantro just before serving.