Imagine a dish that whispers tales of Moroccan bazaars, where aromatic spices dance and tender lamb melts in your mouth with every single bite. This Lamb Tagine with Green Olives and Lemon isn't just a meal—it's a culinary journey that transforms your kitchen into a sensory adventure. Prepare to be seduced by a recipe that combines the richness of slow-cooked lamb, the brightness of citrus, and the earthy complexity of traditional Moroccan spices.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 cup green olives, pitted
- 1 lemon, zested and juiced
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Pat the lamb shoulder chunks dry with paper towels and season generously with salt and pepper.
- In a large tagine or heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Brown the lamb chunks in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and sauté chopped onions until translucent, approximately 4-5 minutes.
- Add minced garlic, ground cumin, ground coriander, and cinnamon. Toast the spices for 30-45 seconds until fragrant, stirring continuously to prevent burning.
- Return the browned lamb to the pot and add chicken broth. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
- Slow cook the tagine for approximately
- 5 to 2 hours, stirring occasionally, until the lamb is extremely tender and nearly falling apart.
- During the last 30 minutes of cooking, add pitted green olives, lemon zest, and lemon juice.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with fresh chopped parsley, alongside couscous or crusty bread to soak up the rich sauce.
Tips
- Choose the Right Cut: Use lamb shoulder for its perfect balance of meat and fat, which ensures maximum tenderness and flavor.
- Browning is Key: Take time to properly brown the lamb chunks. This crucial step develops a deep, rich flavor foundation for your entire dish.
- Spice Management: Toast your spices briefly to awaken their essential oils and prevent a raw, harsh taste. Watch them carefully to avoid burning.
- Low and Slow: The magic of tagine cooking happens with gentle, slow simmering. Resist the urge to rush the process.
- Acid Balance: The lemon adds brightness, but add it towards the end of cooking to preserve its fresh, zesty notes.
- Resting Time Matters: Allow the tagine to rest for 10-15 minutes after cooking to let flavors meld and the sauce thicken naturally.
- Serving Suggestion: Pair with fluffy couscous or crusty bread to soak up the incredible sauce—trust us, you won't want to waste a single drop!
Nutrition Facts
Calories: 287kcal
Carbohydrates: 5g
Protein: 28g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 80mg
