Lamb, Potato & Olive Tagine

Ingredients

• 700 gLamb stew meat (shoulder or neck), cubed
• 500 gWaxy potatoes, cubed or quartered
• 200 gGreen olives, pitted
• 1Large onion, sliced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 4 tbspOlive oil
• 1.5 tspGround cumin
• 1 tspSweet paprika
• 0.5 tspGround cinnamon
• 1 tbspTomato paste
• 600 mlLamb or beef broth
• 1Bay leaf
• 2 tbspPreserved lemon, chopped (optional but recommended)
• 1 tspSalt
• 0.5 tspBlack pepper
• 3 tbspFresh cilantro, chopped

Instructions

1. 1

   Brown lamb: Heat olive oil in a large tagine or heavy pot over medium-high heat. Brown lamb stew meat in batches, about 3–4 minutes per side. Set aside.

2. 2

   Cook aromatics and spices: Add sliced onion to the pot and cook until softened, about 5 minutes. Add minced garlic, grated ginger, ground cumin, sweet paprika, and ground cinnamon. Cook until fragrant, about 1–2 minutes.

3. 3

   Deglaze and return lamb: Stir in tomato paste and cook for 1 minute. Add lamb or beef broth and scrape up any browned bits from the bottom. Return lamb to the pot.

4. 4

   Simmer lamb: Add bay leaf, salt, and black pepper. Bring to a simmer, cover, and cook gently for 45 minutes until the lamb is tender.

5. 5

   Add potatoes and olives: Add cubed potatoes and pitted green olives. Stir well and simmer uncovered for another 20–25 minutes until potatoes are tender.

6. 6

   Finish and serve: Stir in chopped preserved lemon if using. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot from the tagine.