Tagine with Chorizo, Olives, and Preserved Lemons (Moroccan)

A hearty and flavorful stew originating from Morocco, made with tender lamb, spicy chorizo, and preserved lemons.

Ingredients

Meat and Seafood

1 lb boneless lamb shoulder, cut into 2-inch pieces
4 oz chorizo sausage, sliced

Aromatics

2 large onions, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped

Spices and Seasonings

2 tbsp ras el hanout
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper, to taste
2 bay leaves

Liquid and Acidity

2 cups chicken broth
1 cup red wine
2 tbsp olive oil
4 tbsp preserved lemon juice

Tagine Sauce (if applicable)

Mix the following:

2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground ginger
1/2 cup chopped fresh parsley
Salt and black pepper, to taste

Recipe Steps

1. Preparing the Chorizo and Lamb

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chorizo and cook until browned, about 3-4 minutes per side. Remove from heat and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the lamb pieces and cook until browned on all sides, about 5-6 minutes. Remove from heat and set aside with the chorizo.

2. Searing the Aromatics

In a large Dutch oven or clay tagine, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until they start to caramelize, about 8-10 minutes. Add the minced garlic and cook for an additional minute.

3. Adding Spices and Aromatics

Add the ras el hanout, ground cumin, smoked paprika, salt, black pepper, and bay leaves to the pot. Stir to combine, then add the chopped carrots and celery. Cook for 5 minutes,

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Generated time: 2026-03-14 09:21:39