Moroccan Lamb Tagine with Preserved Lemon, Green Olives, and Chickpeas

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne
• 2 cups chicken broth
• 1 preserved lemon, rind only, thinly sliced
• 1 cup pitted green olives (Castelvetrano or Manzanilla)
• 1 can (15 oz) chickpeas, drained and rinsed
• Fresh cilantro and flat-leaf parsley for garnish
• Couscous or crusty bread for serving

Instructions

1. Season lamb generously with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown lamb in batches without crowding, 3-4 minutes per side until deeply caramelized. Remove and set aside.
3. Reduce heat to medium, add onion and cook 8 minutes until golden. Add garlic and all spices, stir 1 minute.
4. Return lamb to pot. Pour in chicken broth and bring to a simmer.
5. Cover and cook on low heat for 1.5 hours until lamb is very tender. Check occasionally and add a splash of water if needed.
6. Stir in preserved lemon rind, olives, and chickpeas. Simmer uncovered 15 minutes until sauce reduces slightly.
7. Taste and adjust seasoning. Garnish with fresh cilantro and parsley. Serve over fluffy couscous or with crusty bread.