Moroccan Tagine with Lamb

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Tender chunks of lamb slowly braised with saffron, cinnamon, and ginger until fork-soft, then finished with sweet dried apricots, briny green olives, and preserved lemon. Topped with crunchy toasted almonds and fresh herbs, this is the sweet-savory soul of Moroccan home cooking.

Nutrition Facts

Per serving (estimated) — 485 kcal · Fat 24 g · Carbs 32 g · Protein 35 g · Sodium 620 mg

Ingredients

For the lamb and marinade

• 2.5 lbs boneless lamb shoulder, trimmed and cut into 1.5-inch pieces
• 1 medium onion, grated (about 3/4 cup)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp saffron threads
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 3 tbsp chopped fresh flat-leaf parsley

For the tagine

• 1 tbsp olive oil
• 1 large onion, halved and thinly sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup low-sodium chicken or lamb broth
• 2 tbsp honey
• 1 preserved lemon, pulp removed and rind finely chopped (about 2 tbsp)
• 1.5 cups dried apricots, halved
• 1/2 cup pitted prunes (optional)
• 1/2 cup pitted green olives, such as Castelvetrano or Moroccan

For garnish and serving

• 1/3 cup blanched almonds, toasted and roughly chopped
• 2 tbsp toasted sesame seeds
• Extra fresh cilantro and parsley, for serving
• Cooked couscous or warm flatbread, for serving

Directions

1. In a large bowl, combine the grated onion, 4 minced garlic cloves, cumin, coriander, cinnamon, paprika, ginger, turmeric, saffron, salt, pepper, 3 tbsp olive oil, cilantro, and parsley. Add the lamb and toss until every piece is coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight for the deepest flavor.
2. Heat 1 tbsp olive oil in a traditional clay tagine (set over a heat diffuser) or a heavy Dutch oven over medium-high heat. Working in two batches so the pan is not crowded, sear the lamb pieces until deeply browned on all sides, about 2-3 minutes per side. Transfer to a plate and set aside.
3. Reduce the heat to medium. Add the sliced onion to the same pot and cook, stirring often, until soft and golden, 6-8 minutes. Add the remaining 3 minced garlic cloves and cook 1 minute more until fragrant.
4. Stir in the drained tomatoes, scraping up any browned bits stuck to the bottom of the pot. Pour in the broth and add the honey and chopped preserved lemon. Return the lamb and any juices on the plate to the pot and stir to combine.
5. Bring the mixture to a gentle simmer, then reduce the heat to the lowest possible setting. Cover and cook for 1 hour and 15 minutes, stirring every 20 minutes, until the lamb is fork-tender. (For a clay tagine, the diffuser keeps the gentle heat even and prevents cracking.)
6. Add the dried apricots, prunes (if using), and green olives. Cover and continue to cook for 15-20 minutes more, until the fruits are plump and the sauce has thickened to a glossy, spoon-coating consistency.
7. Taste and adjust seasoning with additional salt, pepper, or a small drizzle of honey if you want it sweeter. If the sauce is too thin, simmer uncovered for a few minutes; if too thick, loosen with a splash of broth.
8. Spoon the tagine onto a wide platter or serve family-style from the pot. Shower generously with toasted almonds, sesame seeds, and fresh herbs. Serve immediately over fluffy couscous with warm flatbread on the side.

Cook’s Notes

• Marinating the lamb overnight is the single biggest flavor upgrade – plan ahead whenever you can.
• No preserved lemon? Substitute with 1 tsp lemon zest plus 1/2 tsp kosher salt stirred in at the end.
• A heat diffuser is essential under a clay tagine on direct stovetop heat; a heavy enameled Dutch oven is the most foolproof substitute and yields nearly identical results.
• The tagine tastes even better on day two as the spices mellow and the sauce thickens. Refrigerate covered for up to 3 days, or freeze in portions for up to 2 months.
• For a less sweet, more savory tagine, reduce the honey to 1 tbsp and omit the prunes; add a handful of chickpeas with the broth for extra body.

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