Spicy Lamb and Chickpea Tagine with Preserved Lemon

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

Slow-cooked lamb stew enriched with tender chickpeas, fragrant preserved lemon, and warming spices, perfect for a hearty Mediterranean meal. This mediterranean-inspired lamb ready in about 95 minutes pairs olive oil, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 15 min Cook: 80 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb cubed boneless lamb shoulder and brown on all sides for about 6-8 minutes, then transfer lamb to a bowl.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tbsp harissa paste. Cook the spices with the onion mixture for 1 minute until aromatic.
  4. Step 4: Return the browned lamb to the pot along with 1 can (15 oz) drained chickpeas, 1 tbsp finely chopped preserved lemon rind, and 2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes until the lamb is tender and the sauce has thickened.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro leaves just before serving for a fresh herbal finish.

Frequently asked questions

How long does Spicy Lamb and Chickpea Tagine with Preserved Lemon take to make?

Total time is about 95 minutes (15 min prep + 80 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 Spicy Lamb and Chickpea 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 Spicy Lamb and Chickpea 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 Spicy Lamb and Chickpea Tagine with Preserved Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Lamb and Chickpea Tagine with Preserved Lemon?

Mediterranean 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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