Lamb Tagine With Preserved Lemons And Olives

aubergine tagine
Find preserved lemons at grocery store with well-stocked ethnic food department or buy online.  This tagine is flavored with cumin, saffron, onion, cilantro, black olives and preserved lemons.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 lb lamb stew meat *
    • 1/4 cup olive oil
    • 1/2 tsp saffron or turmeric
    • 1 tsp ground ginger
    • 1 tsp paprika
    • 1/2 tsp black pepper
    • 11/2 tsp salt
    • 1/4 tsp ground cumin
    • 1/2 cup grated onion
    • 1/4 cup chopped parsley
    • 1/4 cup chopped cilantro
    • 2 cups minced onion
    • 1 cup green or black olives
    • 2 preserved lemons, julienned


Toss the lamb with spices, salt and grated onion. Slowly heat olive oil in tagine, then add lamb and cook lightly on low heat. Add 1 cup of water and bring to boil.

Cover and simmer on low heat for one hour, adding more water if necessary.

After one hour, add onions and cook until meat is tender and the sauce is thick. Meanwhile slice and pit the olives and remove pulp from the preserved lemons and rinse thoroughly. Add lemons and olives ten minutes before serving.

* Cuts of lamb that work well in stews are lamb shoulder, leg of lamb (both cut into 1.5 inch cubes), lamb knuckle or lamb shanks on the bone.
Recipes From - The Gourmet Food And Cooking Resource