Lamb Tagine with Preserved Lemon

Name: Lamb Tagine with Preserved Lemon
Prep time: 20 min
Cook time: 120 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: 800g lamb shoulder, cubed; 1 preserved lemon, skin only, sliced; 100g green olives; pinch saffron; 1 tsp ginger; 1 tsp turmeric; 2 onions, diced; fresh coriander and parsley generous; 50ml olive oil

Morocco

The icon of Moroccan cooking. The preserved lemon adds a floral, fermented depth unique to Moroccan cuisine.

Moroccan slow-cooked lamb tagine — lamb braised with olives, preserved lemon, saffron and herbs until meltingly tender. One of Morocco's most celebrated dishes.

Authentic Morocco Lamb Tagine with Preserved Lemon recipe

Prep

20 mins

Cook

120 mins

Difficulty

Medium

Calories

390 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

800glamb shoulder, cubed

1preserved lemon, skin only, sliced

100ggreen olives

pinchsaffron

1 tspginger

1 tspturmeric

2onions, diced

fresh coriander and parsleygenerous

50mlolive oil

Method

Marinate lamb with spices, onion, oil and half the herbs.

Cook in a tagine or covered pot over low heat 1.5-2 hours.

Add preserved lemon and olives 20 minutes before the end.

Serve with fresh herbs and bread.

Chef's Tip

Use only the skin of the preserved lemon — the flesh is too salty and bitter.

Couldn't load comments right now — please refresh.

Your email address will not be published. Required fields are marked *

Lamb Tagine with Preserved Lemon

Ingredients

Method

Leave a Comment

You may also like