20-Min Spiced Lamb & Olive Tagine
Tender lamb seared and simmered with warm spices, briny olives, and preserved lemon—served over steamed rice. A weeknight Moroccan dinner that tastes like you simmered it all day.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder or leg, cubed
- 1 medium yellow onion, sliced
- 3 tsp cumin, cinnamon, ginger (1 tsp each)
- ½ cup green olives, pitted
- ¼ cup preserved lemon, chopped
- 1 cup white rice, uncooked
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering. Season lamb with salt and pepper, then sear in batches 2 minutes per side without stirring—work in batches so meat browns, not steams.
- 2
Transfer lamb to a plate. Add onion to the same skillet and cook 3 minutes until softened, stirring occasionally.
- 3
Stir in cumin, cinnamon, and ginger for 30 seconds until fragrant, then add 1 cup water, the lamb, olives, and preserved lemon.
- 4
Bring to a simmer, cover, and cook 10 minutes until lamb is tender and flavors marry.
- 5
While the tagine simmers, boil rice in salted water according to package directions until tender, then drain.
- 6
Divide rice between bowls and top with the lamb tagine, including all the fragrant broth.
Tools you’ll need
- 12-inch skillet with lid
- medium saucepan
- wooden spoon
- cutting board
- knife
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