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Lamb tagine with olives and vegetables

Lamb Tagine with Olives and Vegetables: Moroccan Classic

Ronaldo
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course tagine
Cuisine Moroccan
Servings 6
Calories 520 kcal

Ingredients
  

For the Meat:

  • 2 lbs lamb shoulder cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2- inch piece ginger grated

Vegetables and Fruits:

  • 3 carrots cut into chunks
  • 2 sweet potatoes cubed
  • 2 zucchini thick slices
  • 1 red bell pepper chunked
  • 1 cup green olives pitted
  • 1/2 cup dried apricots
  • 1 preserved lemon chopped (or fresh lemon zest)

Spice Mix:

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon saffron threads optional
  • Salt and black pepper to taste

Liquid:

  • 2 cups chicken or vegetable stock
  • 1 can 14 oz diced tomatoes
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh parsley chopped

Instructions
 

Prepare the Meat

  • Pat lamb dry with paper towels
  • Season with salt and pepper
  • Mix spices in small bowl

Initial Cooking

  • Heat oil in tagine or heavy pot
  • Brown meat in batches (5-7 minutes each)
  • Remove meat, set aside
  • Sauté onions in same pot (5 minutes)
  • Add garlic and ginger (1 minute)

Build the Tagine

  • Return meat to pot
  • Add spice mixture
  • Pour in stock and tomatoes
  • Bring to simmer
  • Cover and cook 1.5 hours

Add Vegetables

  • Add carrots and sweet potatoes
  • Cook 20 minutes
  • Add zucchini and bell pepper
  • Cook 15 minutes more
  • Add olives and apricots
  • Cook final 10 minutes

Finish

  • Add preserved lemon
  • Stir in fresh herbs
  • Adjust seasoning

Notes

Pro Tips

  • Use shoulder or leg of lamb for best results
  • Don't rush the browning process
  • Layer vegetables based on cooking time
  • Keep lid on during cooking
  • Allow to rest before serving

Nutritional Information (per serving)

  • Calories: 520
  • Protein: 35g
  • Carbohydrates: 30g
  • Fat: 28g
  • Fiber: 6g

Storage

  • Refrigerate up to 3 days
  • Freeze up to 3 months
  • Flavors improve next day

Variations

Meat Options:

  • Use lamb shanks
  • Try with beef chuck
  • Make vegetarian with chickpeas

Vegetable Options:

  • Add eggplant
  • Include turnips
  • Try with butternut squash
  • Add chickpeas

Serving Suggestions

  • Serve over:
    • Couscous
    • Rice
    • Quinoa
    • Flatbread
  • Garnish with:
    • Fresh cilantro
    • Toasted almonds
    • Extra olives
    • Lemon wedges

Equipment Needed

  • Tagine or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Large spoon for stirring

Make Ahead Tips

  • Cut meat and vegetables in advance
  • Mix spices ahead of time
  • Can be made day before serving
  • Reheat gently

Common Problems & Solutions

  • Tough meat: Cook longer at lower heat
  • Too dry: Add more stock
  • Too liquid: Simmer uncovered
  • Vegetables too soft: Add later in cooking
Keyword Lamb Tagine with Olives and Vegetables