Lamb tagine with lemon and olives


Serve lamb tagine with plain or flavored couscous.


1 1⁄2 lb lamb (boneless stewing lamb meat, diced, or leg steaks)
1 onion (chopped)
1⁄2 t saffron (a few strands)
2 t cumin (ground)
1⁄2 t cinnamon
1 lemon (preserved lemon, sliced)
1⁄4 c olives (large green olives, stoned)
2 1⁄2 c water (or stock)
  couscous (on the side)
1 t coriander (ground)


  1. Heat oil in a large casserole dish over a medium heat, add lamb to pan and cook - turning once if steaks, stirring if cubed lamb - until browned, 6-8 minutes. Transfer to a plate.
  2. Add onions to pan and cook until golden, about 8-10 minutes. Add saffron, cumin, coriander, and cinnamon to pan; cook for 2 minutes, stirring.
  3. Return lamb to casserole dish. Pour water over and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes. Lamb should be nearly done.
  4. Add olives and lemon slices to the pan and simmer for a further 10 minutes.


If you don't fancy lamb, this recipe can be prepared with other types of meat. Substitute 1 lb boneless lamb meat with the same amount boneless chicken or 2 lb chicken pieces, such as thighs - 1 lb lean pork meat or beef, in cubes, is another option, although the beef tagine with lemon and olives was not as popular as the any of others.

You can cook the tagine, with the casserole dish covered, in the oven at 325°F (170°C) for 1 1/2 to 2 hours.

4 servings
Preparation time
Cooking time
Total time
1 hour