Entree: Morocco – Rif Mountains – طاجين بلدي ➤ Tājīn Baldī (Rustic Moroccan slow-cooked stew braised with meat, preserved lemon, and olives)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–4 cm) chunks
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 3 garlic cloves, crushed, about 9 g
- 2 tsp (4 g) ras el hanout
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm water (optional)
- 1 1/2 cups (360 ml) beef or chicken broth
- 2 preserved lemons, rinsed, pulp removed and rinds quartered, about 4 oz (115 g)
- 1 cup (150 g) pitted green olives
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 dried prunes, soaked in warm water for 15 minutes and drained, about 3 oz (85 g) (optional for a sweet-sour balance)
- 2 tbsp (30 ml) honey (optional)
- 1/4 cup (15 g) chopped fresh cilantro and parsley combined for garnish

Instructions

1. Heat the olive oil in a clay tagine over low heat or in a heavy Dutch oven. Pat the lamb pieces dry and brown in batches until well caramelized on all sides, then remove and set aside.
2. Add the sliced onions to the pot and cook over medium-low heat until soft and translucent, about 8–10 minutes. Add the crushed garlic and cook 1 minute more.
3. Stir in ras el hanout, cumin, ginger, cinnamon, and the saffron with its soaking water if using; cook briefly until fragrant.
4. Return the browned lamb to the pot, add the broth, bring to a gentle simmer, cover with the tagine lid or pot lid, and reduce heat to low. Simmer gently for 1 1/2 to 2 hours until the lamb is very tender, checking occasionally and adding a splash of water if needed.
5. About 20 minutes before the end of cooking, add the preserved lemon rinds, olives, and soaked prunes if using. Stir in honey if you want a subtle sweetness and adjust salt and pepper.
6. Cook uncovered for the last 10–15 minutes to concentrate the sauce slightly. Remove from heat and sprinkle with chopped cilantro and parsley before serving with couscous or crusty bread.