Moroccan Lamb Tagine with Preserved Lemon, Castelvetrano Olives, Ras El Hanout and Saffron Couscous

Marinate the lamb: combine all the spices (ras el hanout through cayenne) with grated onion, garlic, olive oil, and 1 tsp salt. Rub all over the lamb pieces, pushing the paste into any crevices. Marinate for at least 2 hours, preferably overnight. The grated onion breaks down as it marinates, tenderizing the meat from the outside.

Ingredients

• For the lamb:
• 1.2 kg (2.6 lbs) bone-in lamb shoulder, cut into large chunks
• 3 tbsp olive oil
• 1 large yellow onion, grated on a box grater
• 4 garlic cloves, minced
• 2 tsp ras el hanout (the complex North African spice blend)
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• Pinch of cayenne
• Salt to taste
• For the braise:
• 400ml (1.75 cups) chicken or lamb stock
• 1 small preserved lemon, pulp discarded, skin rinsed and thinly sliced
• 150g (1 cup) Castelvetrano or other buttery green olives, pitted
• Small bunch fresh cilantro, tied with string
• Small bunch flat-leaf parsley, tied with string
• For the saffron couscous:
• 300g (1.75 cups) medium couscous
• 350ml (1.5 cups) boiling chicken stock
• Large pinch saffron threads, steeped in 2 tbsp warm water for 10 minutes
• 2 tbsp unsalted butter
• 1 tsp salt
• Toasted slivered almonds and fresh cilantro to finish

Instructions

1. Marinate the lamb: combine all the spices (ras el hanout through cayenne) with grated onion, garlic, olive oil, and 1 tsp salt. Rub all over the lamb pieces, pushing the paste into any crevices. Marinate for at least 2 hours, preferably overnight. The grated onion breaks down as it marinates, tenderizing the meat from the outside.
2. Sear the lamb: heat a wide, heavy pot or the base of a tagine over high heat. Sear the marinated lamb pieces in batches for 3-4 minutes per side until deeply browned. The Maillard reaction at this stage builds the savory foundation of the entire dish. Do not rush this step.
3. Build the braise: return all seared lamb to the pot. Add chicken stock — it should come about halfway up the meat, not fully submerge it. Nestle in the bunches of cilantro and parsley. Bring to a boil, reduce heat to low, cover tightly, and cook for 1 hour.
4. After 1 hour, add the preserved lemon slices and green olives. Stir gently and continue braising, covered, for another 45 minutes to 1 hour until the lamb is completely tender and falling from the bone. Remove the herb bunches.
5. The sauce should be reduced, golden, and intensely flavored with the bright saltiness of the preserved lemon cutting through the richness of the lamb. If too thin, reduce uncovered over medium heat for 10 minutes.
6. Make the saffron couscous: place couscous in a large bowl. Add butter and salt. Pour the boiling stock and saffron water over the couscous. Stir briefly, cover tightly with plastic wrap, and let steam for 5 minutes. Uncover and fluff with a fork. The couscous should be separate, golden-yellow from the saffron, and butter-rich.
7. To serve: mound saffron couscous on a large platter or serve directly from the tagine. Place lamb pieces over the couscous. Spoon the sauce and olives generously over everything. Scatter toasted slivered almonds and fresh cilantro over the top.
8. Tagine is the essence of Moroccan home cooking — slow, aromatic, generous. The preserved lemon is not optional: its fermented, floral saltiness is what makes this dish unmistakably Moroccan and not merely a lamb stew.