Entree: Algeria – Sahara Algeria – طاجين زيتون ➤ Tajine Zitoun (A North African slow-simmered lamb tajine with green olives and preserved lemon in a fragrant spice broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) lamb shoulder or leg, cut into 1½-inch pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground ginger
- Pinch of saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 1 cup (240 ml) chicken or lamb stock
- 1 preserved lemon, pulp removed and rind thinly sliced
- 1 1/2 cups (225 g) green olives, pitted (preferably brine-cured)
- 2 carrots, cut into large chunks (about 8 oz / 225 g)
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the olive oil in a heavy-bottomed pot or traditional tajine over medium-high heat. Brown the lamb pieces in batches until well-seared; transfer to a plate.
2. Lower heat to medium and sauté the chopped onion until translucent, about 6 minutes. Add the garlic and cook 1 minute more.
3. Stir in cinnamon, cumin, ginger, paprika, salt, and pepper; cook 30 seconds to release aromas. Add the saffron with its soaking water and stir.
4. Return the lamb to the pot, add the stock, bay leaf, and preserved lemon rind; bring to a gentle simmer.
5. Cover and cook over low heat (or in a 325°F / 160°C oven) for 1 to 1¼ hours until lamb is nearly tender.
6. Add the carrots and olives, stir gently, and continue to simmer, covered, another 20–30 minutes until lamb and vegetables are tender and sauce is reduced but saucy.
7. Taste and adjust salt and pepper. Remove bay leaf, sprinkle with chopped parsley or cilantro, and serve warm with couscous or bread.