Lamb Tagine with Mushrooms and Olives
This dish is a masterful balance of savory and tangy. You get rich, ultra-tender lamb and earthy, caramelized mushrooms, cut beautifully by the bright, zesty twist of preserved lemons and salty olives. It is warm, aromatic, and deeply comforting without being "spicy-hot."
Equipment
- 1 clay pot
Ingredients
- 3 tbsp olive oil
- 1 onion large, thinly sliced
- 2 cloves garlic grated
- 1 lb lamb shoulder boneless, cut into 1½" pieces
- 1 tsp ginger ground
- 1 tsp ras el hanout Moroccan spice mix
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground black pepper
- 2 tsp nigella seeds
- ¾ cup tomatoes chopped
- 2 tsp tomato paste
- 2 tbsp parsley chopped
- Salt to taste
- 12 oz mushrooms sliced
- 1 pinch red pepper flakes
- 12 black olives pitted
- 1 preserved lemon seeds removed
- 2 tbsp lemon juice
- 2 tbsp cilantro chopped
Instructions
Step 1: Sear the Mushrooms
- Place your heavy Dutch oven (or deep pot) over medium-high heat and add 1 tablespoon of olive oil.3 tbsp olive oil
- Add your sliced cremini mushrooms and cook them over high heat. Let them brown nicely and absorb the oil (about 4–5 minutes). Season with just a tiny pinch of salt.12 oz mushrooms sliced
- Using a slotted spoon, scoop the mushrooms out and set them aside on a clean plate. (We do this first so the mushrooms caramelize instead of boiling in the meat juices later).
Step 2: Brown the Lamb
- Use paper towels to pat your lamb pieces completely dry. (Dry meat browns beautifully; wet meat steams). Season the lamb lightly with salt.1 lb lamb shoulder boneless, cut into 1½" pieces, Salt to taste
- In the same pot, add the remaining 1 tablespoon of olive oil over medium-high heat.3 tbsp olive oil
- Add the lamb pieces in a single layer. Sear them for 2–3 minutes on each side just until a nice brown crust forms on the surface. Lift the lamb out and set it aside with the mushrooms.
Step 3: Build the Aromatic Sauce
- Turn the heat down to medium. In the same pot with the leftover lamb fats, drop in the chopped onion. Sauté for about 8 minutes until soft and translucent.1 onion large, thinly sliced
- Stir in the minced garlic and grated ginger. Cook for 1 to 2 minutes until your kitchen smells amazing.2 cloves garlic grated, 1 tsp ginger ground
- Add your spice army: stir in the Ras el Hanout, paprika, cumin, turmeric, and black pepper. Toast the spices in the pan for 30 seconds to wake up their oils.1 tsp ras el hanout Moroccan spice mix, 1 tsp paprika, ½ tsp ground cumin , ½ tsp turmeric, ½ tsp ground black pepper
- Stir in the chopped tomatoes and tomato paste. Let it cook for 3-4 minutes, mashing the tomatoes down with your spoon until a thick, fragrant paste forms.¾ cup tomatoes chopped, 2 tsp tomato paste
Step 4: The Long Slow Simmer
- Return the seared lamb pieces back into the pot, stirring to coat them completely in the spiced tomato mixture.1 pinch red pepper flakes1 pinch red pepper flakes
- Pour in 2 cups of water and bring the liquid to a boil.
- As soon as it boils, turn the heat down to low. Put a tight-fitting lid on the pot.
- Let it simmer gently for about 1¾ hours (1 hour and 45 minutes).
- Beginner Tip: Every 30 minutes, peak inside and give it a gentle stir. If the liquid looks like it is evaporating too fast and the bottom might burn, add an extra ¼ cup of water. The lamb is ready for the next step when a fork slips into it easily but it hasn’t completely shredded yet.
Step 5: Add the Veggies & Finishers
- Uncover the pot and drop in the potato chunks, the reserved seared mushrooms, the 12 olives, the quartered preserved lemon, and the 2 tbsp of lemon juice.12 black olives pitted, 1 preserved lemon seeds removed, 2 tbsp lemon juice
- Stir gently to integrate everything into the sauce. add 2 tsp nigella seeds 2 tbsp parsley chopped2 tsp nigella seeds, 2 tbsp parsley chopped
- Taste the sauce right now. Preserved lemons and olives are naturally salty, so adjust your seasoning with an extra pinch of salt only if you feel it needs it.Salt to taste
- Put the lid back on and simmer for another 20 minutes, or until the potatoes are fork-tender and the lamb is completely melt-in-your-mouth done.
- Check the thickness: If the sauce looks too watery, leave the lid off for the final 5 minutes of cooking on medium-low heat to let it simmer down into a rich, thick gravy.
How to Serve It
- Turn off the heat and scatter a generous handful of chopped fresh cilantro over the top.2 tbsp cilantro chopped
- Tagine is traditionally served piping hot right out of the pot. It pairs beautifully with:
- Couscous: The fluffy grains are perfect for soaking up the rich, aromatic lemon-tomato gravy.
- Crusty Bread / Flatbread: Traditionally, Moroccans scoop up the tender meat and potatoes using pieces of warm bread instead of utensils.
- A simple green salad on the side to provide a fresh crunch against the rich, slow-cooked stew.
Nutrition
Calories: 300kcal
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