Moroccan Lamb Tagine with Preserved Lemon, Olives and Saffron

Ingredients

• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp olive oil
• 1 large onion, grated
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Pinch of saffron threads steeped in 3 tbsp warm water
• 1 cup chicken or lamb broth
• 1/2 preserved lemon, pulp removed, rind finely sliced
• 1/2 cup green olives, pitted
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• Salt and black pepper
• Couscous or flatbread for serving
• Toasted almonds for garnish

Instructions

1. Season lamb generously with salt and pepper. Heat olive oil in a tagine or heavy Dutch oven over medium-high heat. Brown lamb in batches, 3-4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Sauté grated onion in the same pot, 8 minutes until golden. Add garlic, ginger, cumin, coriander, turmeric, and cinnamon. Cook 2 minutes.
3. Return lamb to the pot. Add saffron water and broth. Stir to coat lamb in the fragrant spice base.
4. Bring to a gentle simmer, cover tightly, and cook on low heat 1.5-2 hours until lamb is fall-off-the-bone tender.
5. Add preserved lemon rind and green olives in the last 20 minutes of cooking.
6. Taste and adjust seasoning. The sauce should be thick and glossy — uncover and simmer briefly if needed.
7. Scatter fresh cilantro and parsley over the top. Garnish with toasted almonds. Serve over fluffy couscous or with warm flatbread.