25-Min Lamb Tagine with Rice
Tender lamb seared and finished with warm spices, broth, and a hit of bright preserved lemon. Served over fluffy rice with a scattering of olives — weeknight Moroccan magic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb lamb shanks or lamb stew meat, cut into 1.5-inch pieces
- ½ medium onion, sliced into half-moons
- 1 cup chicken or vegetable broth
- ½ whole preserved lemon, quartered (or 2 tbsp lemon juice + zest)
- ⅓ cup green olives, pitted
- 2 tsp Moroccan spice blend (cumin, paprika, ginger, cinnamon)
- 1 cup long-grain white rice
Instructions
- 1
Heat oil in a large skillet over medium-high. Pat lamb dry with paper towels.
- 2
Sear lamb in batches 2–3 minutes per side until edges turn golden. Remove to a plate.
- 3
Add sliced onion to the skillet. Cook 2 minutes until softened, stirring occasionally.
- 4
Sprinkle spice blend over onion, stir for 30 seconds until fragrant, then pour in broth.
- 5
Return lamb to skillet. Add preserved lemon and olives, then cover and simmer 12 minutes until lamb is tender.
- 6
While tagine simmers, cook rice in a separate pot in salted water until fluffy, ~15 minutes. Serve tagine over rice.
Tools you’ll need
- large skillet with lid
- medium pot for rice
- tongs
- wooden spoon
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