Marrakech · Morocco
طاجين · tah-ZHEEN
A gently braised Moroccan lamb tagine finished with preserved lemon and olives.
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4 steps · 2 hr 15 min
Season the lamb and brown it in batches so the pot develops a dark fond without crowding or steaming the meat.
Soften the onion with the spices, return the lamb, and add enough water to come partway up the meat. Cover and cook at a very gentle simmer.
When the lamb is nearly tender, add the olives and rinsed preserved lemon so their salt and aroma remain distinct.
Uncover and simmer until the sauce lightly coats the lamb. Skim excess fat, taste for salt, and serve directly from the warm pot.
Cook’s tipAdd preserved lemon and olives late in the braise so their aroma stays clear and their salt does not dominate the sauce.
StorageCool promptly and refrigerate for up to 3 days. Reheat gently until steaming throughout.
Cook it one step at a time, with timers.
Start Cook Mode →Marrakech · market evening
Marrakech food culture joins domestic braises, spice markets, bread ovens, and the public night life of Jemaa el-Fnaa.
Image source: Wikimedia Commons contributor · license on source page