Spiced Lamb Tagine

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

Tender lamb shoulder slow-cooks in a fragrant blend of cinnamon, saffron, and preserved lemons, served over couscous for a North African classic. This Mediterranean recipe, ready in about 140 minutes, pairs lamb shoulder, couscous, preserved lemons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1.5 lbs lamb shoulder
• 1 cup couscous
• 2 (ripe) preserved lemons
• 2 tbsp olive oil
• 1 (large) onion
• 3 cloves garlic
• 1 cinnamon stick
• 1/2 tsp saffron threads
• 1/2 cup dried apricots
• 1/4 cup (slivered) almonds
• 1 tsp salt

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 1 chopped onion (large) and 3 minced garlic cloves, sautéing 5 minutes until softened.
2. Step 2: Add 1.5 lbs lamb shoulder (cut into 2-inch cubes) and cook 8-10 minutes until browned on all sides. Stir in 1 cinnamon stick, 1/2 tsp saffron threads (soaked in 2 tbsp warm water), 1 tsp salt, and 2 pitted preserved lemons (ripe), sliced.
3. Step 3: Pour in 1 cup water (room temperature) and bring to a simmer. Transfer to oven and bake 2 hours until lamb is tender and sauce thickens.
4. Step 4: Fluff 1 cup couscous with a fork. Stir in 1/2 cup dried apricots (cut into quarters) and 1/4 cup slivered almonds. Serve lamb over couscous, garnished with additional almonds and preserved lemon slices.