Lamb Tagine Recipe with Preserved Lemons and Olives | Mary DiSomma

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck offers a more affordable option.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and nutrition at a lower cost.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs offer a similar sweetness, while raisins are often less expensive.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock can be healthier, while seasoned water is a budget-friendly alternative.

Wash the lemons and cut off the tips to make quarter cuts without cutting all the way through the bottom.

Sterilize jars at 275°F for about 10 minutes and let them cool.

Add about 2 tablespoons of salt to the jar and mash it down with a wooden spoon to fit the lemons.

Open the lemons and add more salt, using about a half cup to a cup total.

Add 2 bay leaves, 1 teaspoon of peppercorns, 5 cloves, and a cinnamon stick to the jar.

Pour freshly squeezed lemon juice over the lemons until they are submerged.

Seal the jar and let it sit at room temperature for about a week, shaking it daily before refrigerating.

Cut 2 lbs of lamb shoulder into bite-sized pieces and combine spices: cumin, coriander, paprika, cinnamon, turmeric, cayenne, black pepper, and salt.

Coat the lamb pieces with the spice mixture and cover with plastic wrap; refrigerate for a minimum of 3 hours or overnight.

Mince the garlic and chop the carrots into 1/4 inch coin shapes.

Grate the onion into a bowl and halve the green olives.

Scrape the pulp out of half a preserved lemon and dice the rind into 1/2 inch pieces.

In an ovenproof, heavy-bottomed pot, heat olive oil over medium heat and brown the lamb in batches for 4 minutes on each side.

Add the carrots, garlic, and onion to the pot and sauté for 6-7 minutes until soft and translucent.

Return the browned lamb to the pot and stir.

Add beef broth to the pot and bring to a simmer.

Preheat the oven to 325°F, then cover the pot and place it in the oven for about 1 hour.

After 1 hour, add olives, lemon rind, and honey to the pot; optionally add diced prunes or apricots.

Cover the pot and return it to the oven for another hour.

Serve the lamb tagine with couscous, garnished with mint and toasted slivered almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens