Slow-Simmered Moroccan Lamb Tagine with Preserved Lemon

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 2-inch cubes, 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 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 lamb shoulder, cut into 2-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp turmeric powder
• 1 tbsp harissa paste
• 1 preserved lemon, pulp removed and rind thinly sliced
• 1 cup green olives, pitted
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.