Spiced Lamb Tagine With Preserved Lemon And Green O

Name: Spiced Lamb Tagine With Preserved Lemon And Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil (mild); 3 stalks celery, finely diced; 2 carrots, finely diced; 2 medium brown onions, finely diced; 6 garlic cloves, finely chopped; 1 tablespoon cumin, ground; 1 tablespoon coriander seed, ground; 1/4 teaspoon turmeric, ground; 1/4 teaspoon ginger, ground; 1/4 teaspoon cinnamon, ground; 1 pinch saffron thread; 1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces; 2 (400 g) cans chopped tomatoes; 2 bay leaves; 2 sprigs thyme; 2 -3 liters chicken stock or 2 -3 liters water; 2 tablespoons honey; 2 tablespoons harissa; 1 cup green olives, pitted and cut in half; 1 tablespoon preserved lemon, julienned; 1 cup coriander leaves; 1 cup fresh parsley leaves; couscous (to serve)

Servings: persons

olive oil (mild)
3 stalks celery, finely diced
2 carrots, finely diced
2 medium brown onions, finely diced
6 garlic cloves, finely chopped
1 tablespoon cumin, ground
1 tablespoon coriander seed, ground
1/4 teaspoon turmeric, ground
1/4 teaspoon ginger, ground
1/4 teaspoon cinnamon, ground
1 pinch saffron thread
1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces
2 (400 g) cans chopped tomatoes
2 bay leaves
2 sprigs thyme
2 -3 liters chicken stock or 2 -3 liters water
2 tablespoons honey
2 tablespoons harissa
1 cup green olives, pitted and cut in half
1 tablespoon preserved lemon, julienned
1 cup coriander leaves
1 cup fresh parsley leaves
couscous (to serve)

1
In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
2
Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
3
Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
4
Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
5
Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
6
Season to taste with salt and pepper, then transfer to a tagine dish for serving.
7
Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

501

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 23 ingredients. The key ingredients include: olive oil (mild), 3 stalks celery, finely diced, 2 carrots, finely diced, 2 medium brown onions, finely diced, and more.

Yes, Spiced Lamb Tagine With Preserved Lemon And Green Olives 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!

Spiced Lamb Tagine With Preserved Lemon And Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions