Moroccan Lamb Tagine with Preserved Lemons
A slow-cooked, aromatic masterpiece featuring tender lamb shoulder infused with warm spices, briny preserved lemons, and buttery green olives. This traditional North African stew delivers a perfect balance of savory, tangy, and earthy flavors.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch cubes
- 2 tbsp extra virgin olive oil
- 1 large yellow onion finely grated or minced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 0.5 tsp saffron threads crushed
- 2 cups beef stock low sodium
- 2 whole preserved lemons flesh removed, rinds rinsed and sliced into strips
- 0.5 cup green olives pitted, such as Castelvetrano
Notes
Storage: Leftovers keep beautifully in the fridge for up to 3 days; the flavor often improves overnight. Make-Ahead: Can be made a day in advance and reheated gently on the stovetop. If you don't have preserved lemons, you can substitute with the zest of two fresh lemons and an extra pinch of salt, though the flavor profile will be less complex.