Marrakech Slow-Braised Lamb with Preserved Lemon and Cumin

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A signature Marrakech specialty where bone-in lamb shoulder is marinated in warm spices, preserved lemon, and garlic, then sealed in a clay urn and slow-braised for hours until fork-tender. The result is deeply aromatic, silky meat cloaked in a thin, glossy, cumin-laced sauce that begs to be mopped up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 42 gFat
• 13 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 0 gSugar
• 40 gProtein
• 640 mgSodium
• 620 mgPotassium
• 55 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the lamb and marinade

• 2.5 lb bone-in lamb shoulder, cut into 2-inch chunks
• 1/2 cup extra-virgin olive oil
• 1 large preserved lemon, pulp removed and peel thinly sliced
• 8 cloves garlic, smashed
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon saffron threads, bloomed in 2 tablespoons warm water
• 1 teaspoon sea salt, plus more to taste

To finish and serve

• 1 teaspoon whole cumin seeds, lightly toasted
• Warm Moroccan bread or crusty country loaf, for serving
• Handful of fresh cilantro or flat-leaf parsley, chopped
• Lemon wedges, for serving

Directions

1. If time allows, toss the lamb chunks with the olive oil, sliced preserved lemon peel, smashed garlic, paprika, ground cumin, ginger, turmeric, black pepper, bloomed saffron, and salt. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight, to let the spices penetrate the meat.
2. Transfer the lamb and all of the marinade into a heavy clay tanjia pot, earthenware tagine base, or a Dutch oven with a tight lid. Add just enough water to come about halfway up the meat, about 3/4 cup.
3. Seal the lid with a strip of aluminum foil or a flour-and-water paste to trap the steam. Place in a 325°F (160°C) oven and braise undisturbed for 4 to 5 hours, until the lamb is completely tender and pulling away from the bone.
4. Carefully remove the pot from the oven and lift the lid away from your face to avoid the burst of fragrant steam. Skim any excess surface fat with a spoon, then taste the cooking liquid and adjust with additional salt if needed.
5. Stir in the toasted whole cumin seeds just before serving so they keep their nutty crunch and aroma. Sprinkle generously with fresh cilantro.
6. Spoon the lamb and its glossy sauce into shallow bowls and serve immediately with warm Moroccan bread, extra preserved lemon wedges, and a small dish of olive oil for dipping.
7. Any leftovers improve the next day; reheat gently with a splash of water in a covered pot over low heat.

Cook’s Notes

• A traditional tanjia is sealed so tightly no steam escapes; a flour-and-water paste around the rim of the lid mimics this and concentrates the flavors beautifully.
• Browning the lamb first is optional in a true tanjia, but a quick sear in a dry pan adds deeper color and savor if you have the time.
• Leftover sauce is liquid gold: drizzle it over roasted potatoes, fold it into cooked lentils, or use it as a base for a quick soup.
• Serve with plain flatbread rather than a strongly flavored accompaniment so the cumin and preserved lemon remain the stars.
• Bone-in lamb shoulder is essential for richness; lean cuts like leg will turn dry during the long braise.

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