Lamb Tagine with Preserved Lemons Recipe

Name: Lamb Tagine with Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 700 grams lamb, cut into 3 inch pieces; 3 garlic cloves, chopped finely; 1/3 cup olive oil, extra virgin; 1 tbsp butter; 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp fresh grated ginger; 4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped; 2 1/2 cup water; 1 preserved lemon, quartered, seeds removed; 1 olives, with pits; 1/2 tsp turmeric; 1/2 tsp Saffron threads, crumbled; 1/4 tsp hot chilli powder; 1 cinnamon stick; 4 medium potatoes, peeled and halved

Servings: persons

1 large onion, chopped
700 grams lamb, cut into 3 inch pieces
3 garlic cloves, chopped finely
1/3 cup olive oil, extra virgin
1 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp fresh grated ginger
4 tbsp chopped parsley and/or coriander (cilantro), roughly chopped
2 1/2 cup water
1 preserved lemon, quartered, seeds removed
1 olives, with pits
1/2 tsp turmeric
1/2 tsp Saffron threads, crumbled
1/4 tsp hot chilli powder
1 cinnamon stick
4 medium potatoes, peeled and halved

1
In a large pot mix the lamb with the onions, chilli powder, garlic, oil, butter, salt, pepper, ginger and turmeric.
2
I omitted the turmeric.
3
Heat the lamb over a medium to high heat, stir to brown all sides.
4
Add the water, cinnamon stick, Saffron, parsley and/or coriander.
5
I omitted the saffron.
6
Cover pot with lid, and bring the liquids to a fast simmer.
7
Reduce temperature to a medium heat.
8
Simmer covered with lid for 1 1/2 - 2 hours, or until meat is tender.
9
Stir occasionally.
10
Add a little water when necessary to prevent the meat from scorching.
11
When meat is cooked, add the olives and lemon.
12
I had to omitted the olives as my fiancee doesn't like them.
13
I also added a tablespoon of the preserved lemon juices.
14
If you choose to add potatoes, half an hour before turning the stove off, add in the potatoes and some more water.
15
Continue cooking to reduce the liquids until its mostly oil or have the appearance of a thick sauce.
16
Check seasoning, add more salt and pepper if necessary to suit your taste.
17
Serve with couscous and some crusty bread.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large onion, chopped, 700 grams lamb, cut into 3 inch pieces, 3 garlic cloves, chopped finely, 1/3 cup olive oil, extra virgin, and more.

Yes, Lamb Tagine with Preserved Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Tagine with Preserved Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions