Authentic Moroccan Lamb Tagine with Preserved Lemons and Olives

This rich and flavorful Moroccan lamb tagine is a traditional North African stew cooked slowly to develop a depth of flavor. The preserved lemons add a unique tangy flavor, while the olives provide a briny contrast, making this dish a favorite among those who appreciate a blend of savory and tart tastes.

Ingredients:

2 pounds lamb shoulder, cut into cubes
2 preserved lemons, quartered
2 cups green olives, pitted
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon saffron threads
Salt to taste
2 tablespoons olive oil
2 cups chicken or vegetable broth
1/2 cup chopped cilantro
Fresh parsley, chopped, for garnish

Instructions:

In a large bowl, combine the lamb cubes with ground ginger, cumin, cinnamon, turmeric, black pepper, and paprika. Mix well to coat the meat evenly with the spices.
Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.
Add the chopped onion and garlic to the pot, and sauté until the onion becomes translucent, about 5 minutes.
Pour in the chicken or vegetable broth, and add the saffron threads. Stir to combine. Bring the mixture to a simmer.
Add the preserved lemons and green olives to the pot. Reduce the heat to low, cover, and let cook for 1.5 to 2 hours, or until the lamb is tender and the flavors are well melded.
About 15 minutes before the end of cooking, add the chopped cilantro and mix well.
Taste and adjust seasoning if necessary. If the sauce is too thick, you can add a little more broth or water.
Garnish with fresh parsley before serving. Serve hot with couscous or crusty bread to soak up the delicious sauce.

Enjoy this aromatic and hearty dish that brings a touch of Moroccan warmth to your table!