Lamb Tagine

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.