Slow-Simmered Moroccan Lamb Tagine with Preserved Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb slowly cooked with aromatic spices, preserved lemon, and olives creates a deeply flavorful Moroccan stew perfect for cozy dinners. This moroccan-inspired lamb 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.

Prep: 20 min Cook: 150 min Serves 6 Moroccan cuisine 480 cal/serving
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Ingredients

Equipment for this recipe

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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 6-8 minutes, stirring occasionally until well caramelized. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp turmeric powder; cook for 1-2 minutes until fragrant.
  3. Step 3: Stir in 1 tbsp harissa paste, then return the lamb to the pot, coating it with the spice mixture. Add 2 cups chicken broth, 1 preserved lemon rind (thinly sliced), 1 cup pitted green olives, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Bring mixture to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2.5 hours until lamb is tender and sauce thickens.
  5. Step 5: Just before serving, stir in 1/4 cup chopped fresh cilantro for brightness and serve with couscous or crusty bread.

Frequently asked questions

How long does Slow-Simmered Moroccan Lamb Tagine with Preserved Lemon take to make?

Total time is about 170 minutes (20 min prep + 150 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 Moroccan Lamb Tagine with Preserved Lemon?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Moroccan Lamb Tagine with Preserved Lemon?

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 Moroccan Lamb Tagine with Preserved Lemon 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 Moroccan Lamb Tagine with Preserved Lemon?

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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