Entree: Morocco – Atlas Mountains – Berber Tagine

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½–2 in (4–5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads (optional), steeped in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 preserved lemon, pulp removed and rind rinsed and thinly sliced (or 2 small preserved lemons), if unavailable use 1 lemon, zest only
- 1 cup (240 ml) water or light broth
- 1 cup (150 g) pitted green olives (such as Castelvetrano), rinsed if brined
- 2 medium carrots, cut into large chunks, approx. 8 oz (225 g)
- 1 small handful dried prunes or apricots (optional), about 4 oz (115 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro
- Toasted almond slivers for garnish (optional)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a heavy-bottomed tagine or Dutch oven over medium-high heat. Season the lamb pieces with salt and pepper. Brown the lamb in batches until well colored on all sides, about 4–6 minutes per batch. Transfer browned lamb to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and cook 6–8 minutes until soft and beginning to caramelize. Add minced garlic and spices (ground ginger, cumin, coriander, cinnamon) and cook 1 minute until aromatic. Stir in saffron water if using.
3. Return the browned lamb to the pot. Add preserved lemon rind slices, carrots, dried fruit (if using), and 1 cup (240 ml) water or broth. Bring to a gentle simmer, scraping up browned bits from the bottom.
4. Cover the tagine or pot, reduce heat to low, and simmer gently for 1½–2 hours (or transfer to a preheated 325°F/160°C oven and braise for 1½–2 hours) until lamb is very tender and sauce is concentrated. Check occasionally and add a splash of water if it becomes too dry.
5. About 20 minutes before the end of cooking, stir in the olives and adjust seasoning with salt and pepper. Continue to cook uncovered if you want a thicker sauce.
6. Remove from heat and stir in chopped parsley and cilantro. Garnish with toasted almond slivers if desired. Serve the tagine hot with crusty bread or couscous typical of the Atlas region.