Equipment
Ingredients
Meat & Marinade
- 800 g lamb shoulder, trimmed and cut into 4cm cubes
- 10 g ras el hanout
- 5 g ground cumin
- 5 g ground coriander
- 5 g sweet paprika
- 3 g ground ginger
- 2 g ground cinnamon
- 10 g kosher salt
- 3 g black pepper, freshly ground
Aromatics & Braising Liquid
- 30 ml olive oil
- 250 g yellow onion, finely grated or minced
- 4 garlic, minced
- 0.2 g saffron threads
- 400 ml lamb or vegetable stock, warm
Additions & Garnish
- 1 preserved lemon
- 100 g pitted green olives
- 15 g fresh cilantro, roughly chopped
- 15 g fresh flat-leaf parsley, roughly chopped
Nutrition (per serving)
Method
In a large bowl, toss the lamb cubes with ras el hanout, cumin, coriander, paprika, ginger, cinnamon, salt, and black pepper. Massage the spices into the meat until evenly coated.
Place the Dutch oven or tagine over medium-high heat. Add the olive oil and heat until shimmering.
Working in batches if necessary, add the lamb to the hot oil. Sear until well browned on all sides, then use tongs to transfer the meat to a plate. Leave the rendered fat in the pot.
Reduce the heat to medium. Add the grated onion and sauté, scraping up any browned bits from the bottom of the pot. Cook until the onions are deeply softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant. Return the seared lamb and any accumulated juices to the pot.
Pour in the warm stock and the saffron along with its steeping liquid. Bring the mixture to a gentle boil.
Reduce the heat to the lowest setting, cover the pot tightly, and simmer gently for 1.5 to 2 hours. Stir occasionally to ensure the bottom does not scorch. The internal temperature of the lamb should exceed 90°C/195°F for maximum tenderness.
Remove the lid and gently stir in the preserved lemon strips and green olives. Increase the heat to medium and simmer uncovered for 10-15 minutes to reduce and thicken the sauce to a rich, glossy consistency.
Remove the pot from the heat. Stir in half of the chopped cilantro and parsley. Sprinkle the remaining fresh herbs over the top to garnish.
Allow the tagine to rest for 5 minutes before serving directly from the pot alongside couscous or crusty bread.
Chef's Notes
- Grating the onion, rather than dicing it, is a traditional Moroccan technique that ensures the allium melts entirely into the sauce, creating a naturally velvety body without the need for flour or thickeners.
- Always discard the flesh of preserved lemons; it is overly salty, mushy, and bitter. The aromatic essential oils responsible for the prized floral flavor reside entirely in the rind.
- Blooming saffron in a small amount of warm water before adding it to the stew ensures optimal extraction of its vibrant color and delicate, earthy aroma.
- Lamb shoulder is vastly superior to leg for braising. The shoulder contains abundant collagen that slowly melts into gelatin, creating a luscious mouthfeel that leaner cuts simply cannot achieve.
Storage
Refrigerator: 4 days — Flavor improves on the second day.
Freezer: 3 months — Freeze without the fresh herbs. Add fresh herbs upon reheating.
Reheating: Gently reheat on the stovetop over medium-low heat until bubbling, adding a splash of water or stock if the sauce has over-reduced.
