Entrée: Morocco – طاجين لحم بالليمون المخلل والزيتون ▶ Tajine Lahm bil-Laymun al-Mukhallal wal-Zaytun (Lamb Tagine with Preserved Lemon and Olives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2–3 lb (900 g – 1.4 kg) leg of lamb, cut into large chunks
2 tbsp (30 ml) olive oil
1 large onion, chopped
2–3 garlic cloves, minced
1 preserved lemon, pulp removed and rind rinsed and sliced
1 cup (150 g) green olives, rinsed
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
Pinch saffron or 1 tsp (5 ml) ras el hanout
1 cup (240 ml) chicken or lamb stock
Fresh cilantro and parsley, chopped
Salt and black pepper to taste

Show original ingredient measurements

2–3 lb (900 g – 1.4 kg) leg of lamb, cut into large chunks
2 tbsp (30 ml) olive oil
1 large onion, chopped
2–3 garlic cloves, minced
1 preserved lemon, pulp removed and rind rinsed and sliced
1 cup (150 g) green olives, rinsed
1 tsp ground ginger
1 tsp ground cumin
1 tsp paprika
Pinch saffron or 1 tsp ras el hanout
1 cup (240 ml) chicken or lamb stock
Fresh cilantro and parsley, chopped
Salt and black pepper to taste

Instructions

1. Heat oil in a tagine or heavy pot; brown lamb pieces in batches and set aside.  
2. Sauté onions until soft, add garlic and spices and cook briefly to release aromas.  
3. Return lamb to pot, add stock, cover and simmer gently for about 1.5–2 hours until lamb is tender.  
4. Add preserved lemon rind and olives in the last 20–30 minutes of cooking; adjust seasoning.  
5. Remove from heat, sprinkle with chopped cilantro and parsley.  
6. Serve over couscous or with crusty bread, spooning sauce and olives over the lamb.