Moroccan Tagine with Olives and Preserved Lemons (Moroccan Stew)

A rich and flavorful stew originating from Morocco, made with tender meat, aromatic spices, and preserved lemons.

Ingredients

Proteins

• 1 pound boneless lamb shoulder or beef, cut into 2-inch pieces
• 1/4 cup olive oil

Vegetables

• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 cups mixed vegetables (carrots, potatoes, zucchini)
• 1 cup pitted green olives
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated fresh ginger

Spices and Seasonings

• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne pepper
• Salt and black pepper, to taste

Preserved Lemons

• 4 preserved lemons (see note), rinsed and chopped
• 1 tablespoon lemon juice

Tagine Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/4 cup water
• Salt and black pepper, to taste

Moroccan Tagine with Olives and Preserved Lemons Sauce

Mix the following:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/4 cup water
• Salt and black pepper, to taste

Recipe Steps

1. Preparing the Tagine Sauce

In a small bowl, whisk together the tagine sauce ingredients until smooth. Set aside.

2. Browning the Meat

Heat the olive oil in a large clay or ceramic tagine (or Dutch oven) over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.

3. Searing the Onions and Garlic

Reduce the heat to medium and add more olive oil if needed. Cook the onions and garlic until they are lightly browned and caramelized, stirring occasionally, about 8-10 minutes.

4. Adding the Vegetables and Spices

Add

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Generated time: 2026-03-10 04:51:55