20-Min Lamb Tagine with Olives & Lemon
Warm spiced lamb with soft vegetables, briny olives, and bright preserved lemon — all in one skillet in under 20 minutes. A Moroccan weeknight dinner that tastes like you spent hours.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder, cubed into 1-inch pieces
- 1 medium zucchini, cut into half-moons
- 1 medium red bell pepper, chunked
- ¾ cup green olives (pitted or unpitted)
- 1 whole preserved lemon, sliced thin (or zest + juice of 1 fresh lemon)
- 1 tsp ginger-cumin spice blend (or 0.5 tsp ground ginger + 0.5 tsp cumin)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add lamb cubes in a single layer. Don't stir for 2 minutes — let them sear and brown on one side.
- 3
Stir lamb, add the spice blend, and cook 1 more minute until fragrant.
- 4
Add zucchini, bell pepper, olives, and preserved lemon. Pour in 0.5 cup water and a pinch of salt.
- 5
Cover and simmer 8–10 minutes, stirring once halfway through, until lamb is tender and vegetables soften.
- 6
Taste and adjust salt and pepper. Serve hot, drizzled with pan juices.
Tools you’ll need
- large skillet with lid (10–12 inch)
- wooden spoon or silicone spatula
- knife and cutting board
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