Best 9 Lamb Tagine With Olives And Lemon Recipes

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Lamb tagine with olives and lemon is a classic North African dish that combines the savory flavor of lamb with the brightness of lemon and the salty tang of olives. The lamb is slow-cooked in a tagine, a traditional Moroccan cooking pot, until it is fall-off-the-bone tender and infused with the flavors of the spices, vegetables, and herbs. The result is a hearty and flavorful stew that is perfect for a special occasion or a weeknight meal.

Let's cook with our recipes!

LAMB TAGINE WITH GREEN OLIVES AND LEMON



Lamb Tagine With Green Olives and Lemon image

Make and share this Lamb Tagine With Green Olives and Lemon recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 21

1/4 cup extra virgin olive oil
5 garlic cloves, minced
2 slices lemon zest, each 2 1/2-inch long
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 pinch saffron thread, crumbled
1 (3 inch) cinnamon sticks
1 tablespoon kosher salt
3 1/2 lbs boneless lamb shoulder, cut into 1-inch pieces
4 cups water
6 large carrots, thinly sliced
1 large onion, cut in 1/4-inch dice
2 cups pitted green olives, Picholine or other meaty variety
1 cup flat leaf parsley, chopped
1 cup cilantro leaf, chopped
3 tablespoons fresh lemon juice

Steps:

  • In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally.
  • Empty the bag into a tagine or a medium enameled cast-iron casserole. Remove the lemon zest and discard. Add the water, carrots and onion, and bring to a simmer. Cover and cook over low heat 2 hours or until lamb is quite tender.
  • Remove fat from broth. Rinse olives well and add to pan. Season with salt to taste. Remove from heat and add parsley, cilantro and lemon juice. Serve with couscous.

Nutrition Facts : Calories 450.8, Fat 36.6, SaturatedFat 13.4, Cholesterol 95.3, Sodium 1042, Carbohydrate 7.5, Fiber 2.5, Sugar 2.5, Protein 23.1

LAMB TAGINE WITH LEMON AND OLIVES



Lamb Tagine With Lemon and Olives image

A tagine is a Moroccan-style stew featuring succulent chunks of meat, often lamb, cooked in a mixture of vegetables and fruit. Traditional tagines are usually flavored with aromatic spices such as ginger, cumin, and saffron and served over couscous.

Provided by Cooking Light

Time 1h55m

Yield 6 servings (1/2 cup couscous and about 3/4 cup stew)

Number Of Ingredients 17

2 pounds boneless leg of lamb, trimmed and cut into 1-in. pieces
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground red pepper, divided
1 tablespoon olive oil, divided
1 cup chopped yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground roasted cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon crushed saffron threads
3 garlic cloves, minced
3 cups unsalted chicken stock
4 medium carrots, peeled and cut diagonally into 1-in. pieces
1/2 cup golden raisins
18 pitted green olives, rinsed, drained, and halved
1/4 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
3 cups hot cooked Israeli couscous

Steps:

  • 1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
  • 2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring mixture to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrot and 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.

Nutrition Facts : Calories 421, Carbohydrate 38g, Fat 13g, Fiber 4g, Protein 37g, SaturatedFat 3g, Sodium 768mg, Sugar 11g

LAMB, OLIVE AND CARAMELISED ONION TAGINE



Lamb, Olive and Caramelised Onion Tagine image

Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/4 pounds diced leg of lamb
1 head garlic, separated into cloves
12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
1/2 cup caramelized onions from a jar
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1 bottle red wine

Steps:

  • Preheat the oven to 150C/300 degrees F.
  • Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
  • Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE



Lamb Tagine With Preserved Lemon and Olives Recipe image

An easy Moroccan recipe for slow-cooking in a traditional tagine. Beef or goat may be substituted for the lamb.

Provided by Christine Benlafquih

Categories     Dinner     Entree     Main Course

Time 3h45m

Yield 4

Number Of Ingredients 15

1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces
1 large onion, finely chopped
2 cloves garlic, finely chopped or pressed
1/3 cup olive oil
1/2 teaspoon smen ( Moroccan preserved butter ), optional
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric, or 1/8 teaspoon Moroccan yellow colorant
1/2 teaspoon saffron threads , crumbled
1/4 teaspoon Ras El Hanout , optional
1 handful fresh parsley and cilantro sprigs, tied into a bunch
2 1/2 cups water
1 large handful of red or green olives , or a combination
1 preserved lemon, quartered and seeds removed

Steps:

  • Gather the ingredients.
  • Remove the flesh (peel part) from the preserved lemons , and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil .
  • Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
  • Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.
  • Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.
  • After 2 hours, check the tagine. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils.
  • Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine with Moroccan bread for scooping up the meat and sauce.

Nutrition Facts : Calories 738 kcal, Carbohydrate 13 g, Cholesterol 165 mg, Fiber 5 g, Protein 43 g, SaturatedFat 18 g, Sodium 1312 mg, Sugar 3 g, Fat 57 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

LAMB TAGINE WITH PEAS, PRESERVED LEMON, AND OLIVES



Lamb Tagine with Peas, Preserved Lemon, and Olives image

Categories     Bread     Sauce     Lamb     Olive     Lemon     Pea

Yield serves 6

Number Of Ingredients 11

2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes
2 tablespoons vegetable oil
1 onion, chopped
Salt and pepper
1 teaspoon ground ginger
A good pinch of chili powder or chili flakes (optional)
1/4 teaspoon powdered saffron
4 cups shelled fresh peas or frozen petits pois, defrosted
2 tomatoes, peeled and chopped
Peel of 1 preserved lemon, or more (see page 459), cut into pieces
12 green olives

Steps:

  • Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili if using, and saffron. Cover with water and cook, covered, for 1-1 1/2 hours, until the meat is very tender, adding water to keep it covered in its sauce.
  • Add the peas, tomatoes, preserved lemon peel, and olives and cook, uncovered, a few minutes longer, until the peas are tender and the sauce is reduced.
  • Serve hot with bread or couscous.

LAMB TAGINE WITH GREEN OLIVES



Lamb Tagine With Green Olives image

If you can get your hands on ras el hanout, you can use it instead of making the spice mixture. And no worries if you don't have a tagine - a covered Dutch oven will work just fine.

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h50m

Yield Serves 4

Number Of Ingredients 32

3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon paprika
Generous pinch cayenne
Pinch saffron
1/4 cup extra-virgin olive oil
2 pounds lamb stew meat, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced into medium-width pieces about 1 cup
1 clove garlic, peeled
1 tablespoon diced, fresh ginger (from about 1 inch)
Juice of 1 orange
1 14-ounce can diced or chopped tomatoes
1 2-inch-long piece of orange peel
2 cups chicken broth
1 teaspoon honey
1 medium carrot, sliced ½-inch thick about 1 cup
1 celery rib, sliced ½-inch thick about 1 cup
1/4 cup sliced almonds
1 1/2 tablespoons sesame seeds
8 green olives, sliced into quarters about 1/4 cup
1 1/2 cups basmati rice, rinsed 3 times
1 bay leaf, preferably fresh
Grated zest of 1 lemon
Pinch of salt
1/4 teaspoon red-pepper flakes
1 tablespoon unsalted butter
Juice of 1 lemon
1 orange, sectioned and chopped about ¼ cup
2 scallions, sliced

Steps:

  • Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
  • In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
  • Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
  • Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
  • While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don't burn.
  • About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
  • Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice.

LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS



Lamb Tagine With Apricots, Olives and Buttered Almonds image

A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines. It pulls the best from various tagine recipes - cinnamon sticks and green olives, lemon and saffron, and dried apricots. Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

4 pounds bone-in lamb shoulder or neck, or 2 1/4 pounds boneless lamb stew meat, cut into 2-inch chunks
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
2 large Spanish onions, peeled and quartered
2 cinnamon sticks, each 2 inches long
Large pinch crumbled saffron
1 1/4 cups dried apricots, sliced
1 cup cracked green olives, pitted and sliced if desired
2 to 4 tablespoons butter
1/3 cup sliced almonds
Cooked couscous, for serving
Chopped parsley or cilantro, for garnish

Steps:

  • Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
  • Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
  • Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
  • Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
  • Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
  • To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.

Nutrition Facts : @context http, Calories 1057, UnsaturatedFat 41 grams, Carbohydrate 26 grams, Fat 83 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 35 grams, Sodium 967 milligrams, Sugar 17 grams, TransFat 0 grams

SPICED LAMB TAGINE WITH PRESERVED LEMON AND GREEN OLIVES



Spiced Lamb Tagine With Preserved Lemon and Green Olives image

Make and share this Spiced Lamb Tagine With Preserved Lemon and Green Olives recipe from Food.com.

Provided by simontchambers

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 23

olive oil (mild)
3 stalks celery, finely diced
2 carrots, finely diced
2 medium brown onions, finely diced
6 garlic cloves, finely chopped
1 tablespoon cumin, ground
1 tablespoon coriander seed, ground
1/4 teaspoon turmeric, ground
1/4 teaspoon ginger, ground
1/4 teaspoon cinnamon, ground
1 pinch saffron thread
1 (1 1/2-2 kg) boneless lamb shoulder, cut into 6cm pieces
2 (400 g) cans chopped tomatoes
2 bay leaves
2 sprigs thyme
2 -3 liters chicken stock or 2 -3 liters water
2 tablespoons honey
2 tablespoons harissa
1 cup green olives, pitted and cut in half
1 tablespoon preserved lemon, julienned
1 cup coriander leaves
1 cup fresh parsley leaves
couscous (to serve)

Steps:

  • In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
  • Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
  • Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
  • Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
  • Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
  • Season to taste with salt and pepper, then transfer to a tagine dish for serving.
  • Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

Nutrition Facts : Calories 652, Fat 43.9, SaturatedFat 18.3, Cholesterol 142.6, Sodium 512.6, Carbohydrate 24, Fiber 3, Sugar 13.2, Protein 39.5

MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES



Moroccan meatball tagine with lemon & olives image

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 16

3 onions , peeled
500g minced lamb
zest and juice 1 unwaxed lemon , quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley , chopped
2 tbsp olive oil
thumb-sized piece ginger , peeled and grated
1 red chilli , deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olive
small bunch coriander , chopped
couscous or fresh crusty bread, to serve

Steps:

  • Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  • Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  • Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium

Tips:

  • To achieve the best flavor, use high-quality lamb meat.
  • Sear the lamb in a hot pan to create a flavorful crust.
  • Use a variety of spices, such as cumin, coriander, and paprika, to add depth of flavor to the tagine.
  • Add vegetables such as carrots, potatoes, and onions to the tagine for a nutritious and flavorful dish.
  • Use ripe tomatoes and lemons to add a bright and tangy flavor to the tagine.
  • Garnish the tagine with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

Lamb tagine with olives and lemon is a delicious and flavorful dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a beginner or an experienced cook, this recipe is sure to impress your family and friends.

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