Lamb and Saffron Tagine with Preserved Lemon and Olives
Imagine the sun setting over a Marrakech rooftop, the air filled with the scent of cumin, ginger, and saffron. This is the tagine that welcomes you home. You gently braise tender lamb shoulder with sweet onions, fragrant spices, and bright preserved lemon, then add briny green olives for a stunning contrast. The meat becomes so soft it nearly melts, while the sauce thickens into a golden, aromatic elixir. You'll serve it with fluffy couscous to soak up every last drop. This dish is a celebration of patience and love — each bite tells a story of generations gathered around a clay pot. Let yourself be transported. It's more than a meal; it's a memory in the making.
Ingredients
- lamb shoulder, cut into 5cm chunks1.2kg
- large yellow onions, thinly sliced3
- garlic cloves, minced6
- fresh ginger, grated4cm piece
- saffron threads1/2 tsp
- ground cumin2 tsp
- ground coriander1 tsp
- sweet paprika1 tsp
- ground turmeric1/2 tsp
- cinnamon stick1
- preserved lemons, quartered and pulp removed2
- green olives (pitted)200g
- fresh cilantro, chopped30g
- fresh flat-leaf parsley, chopped30g
- olive oil60ml
- water or light chicken stock500ml
- salt and freshly ground black pepperto taste
Nutrition
Directions
- 1
Step 1: In a small bowl, steep the saffron threads in 3 tablespoons of warm water for 15 minutes. Meanwhile, season the lamb chunks generously with salt and pepper.
- 2
Step 2: Heat the olive oil in a large heavy-bottomed pot or tagine base over medium-high heat. Working in batches, brown the lamb deeply on all sides, about 8 minutes per batch. Transfer the meat to a plate.
- 3
Step 3: Reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until they are soft and golden, about 12 minutes. Add the garlic, grated ginger, cumin, coriander, paprika, turmeric, and the cinnamon stick. Cook for 1 minute until fragrant.
- 4
Step 4: Return the lamb to the pot along with any accumulated juices. Pour in the saffron and its water, plus the 500ml of water or stock. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1 hour 15 minutes, stirring occasionally.
- 5
Step 5: Add the preserved lemon quarters and the green olives. Continue to cook, uncovered, for another 30-45 minutes, until the sauce has thickened and the meat is fork-tender. Stir in half the chopped parsley and cilantro. Taste and adjust seasoning.
- 6
Step 6: Serve the tagine directly from the pot (or a warmed serving platter) with a scattering of the remaining fresh herbs. It is traditional to bring it to the table with a mound of steamed couscous alongside, so you can spoon the sauce and meat over it. The preserved lemons are meant to be eaten, rind and all.
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