Moroccan Lamb Tagine with Baby Potatoes and Olives

Moroccan cuisine is known for its rich flavors, warm spices, and slow-cooked dishes that bring out deep and complex tastes. One of the most iconic and comforting dishes in Moroccan cooking is the Lamb Tagine. This Moroccan Lamb Tagine with Baby Potatoes and Olives combines tender, fall-apart lamb with aromatic spices, creamy baby potatoes, and briny green olives — all simmered to perfection in a traditional clay or ceramic tagine.

This dish captures the essence of Moroccan culinary traditions, blending savory, sweet, and tangy flavors in one harmonious meal. The combination of saffron, ginger, and preserved lemon gives this tagine its distinctive taste, making it a true representation of Moroccan culture.

Why You’ll Love This Recipe

 Authentic Moroccan Flavors: A beautiful mix of warm spices, olives, and saffron.
 Slow-Cooked Perfection: The lamb becomes tender and flavorful as it slowly simmers.
 One-Pot Wonder: All the ingredients cook together in one pot, allowing the flavors to meld beautifully.
 Healthy and Balanced: Protein from the lamb, fiber from the potatoes, and beneficial fats from the olives.

Servings: 4–6

⏱️ Prep Time: 15 minutes
⏱️ Cooking Time: 1 hour 30 minutes
      Difficulty: Medium

Ingredients

For the Tagine:

• 2 pounds (900g) lamb shoulder or leg, cut into large chunks
• 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• A pinch of saffron threads (optional)
• 1 preserved lemon, quartered
• 2 cups (480ml) beef or vegetable broth
• 1 cup (240ml) water
• Salt and black pepper to taste

B – For the Vegetables and Garnish:

• 12 baby potatoes, peeled
• 1 cup (150g) green olives (pitted)
• 2 medium carrots, sliced into thick strips
• 2 tablespoons (30g) chopped fresh cilantro
• 2 tablespoons (30g) chopped fresh parsley

Step-by-Step Preparation

1. Prepare the Lamb:

1. In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
2. Add the lamb chunks and brown them on all sides for about 5–7 minutes until they develop a rich, golden crust.
3. Remove the lamb from the pot and set aside.

2. Build the Base:

1. In the same pot, add the chopped onions and cook for 3–4 minutes until they soften.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the ground ginger, cumin, coriander, paprika, cinnamon, and saffron (if using).
4. Let the spices toast for 1 minute to release their aroma.

3. Simmer the Tagine:

1. Return the browned lamb to the pot.
2. Add the preserved lemon quarters and pour in the broth and water.
3. Bring to a simmer, then reduce the heat to low.
4. Cover the tagine or pot with a lid and let it cook gently for 45 minutes until the lamb starts to soften.

4. Add the Vegetables:

1. After 45 minutes, add the baby potatoes and carrots to the pot.
2. Cover and cook for another 30 minutes until the potatoes and carrots are tender and the lamb is fall-apart soft.
3. Add the olives during the last 10 minutes of cooking to retain their briny flavor.

5. Finish and Serve:

1. Taste and adjust seasoning with salt and pepper if needed.
2. Stir in the chopped cilantro and parsley just before serving.
3. Serve the tagine hot, directly from the pot or tagine, with crusty bread or steamed couscous on the side.

Nutritional Information (Per Serving)

Health Benefits and Dietary Insights

 High in Protein: Lamb is an excellent source of high-quality protein, which supports muscle health and repair.
Rich in Vitamins and Minerals: Lamb provides important nutrients like iron, zinc, and B vitamins.
 Anti-Inflammatory Properties: Spices like cumin, coriander, and ginger have natural anti-inflammatory benefits.
 Heart-Healthy Fats: Olive oil and olives provide monounsaturated fats, which support heart health.

Tips for Enhancing the Recipe

 Meat Choice: For a leaner option, use lamb leg instead of shoulder.
 Vegetarian Twist: Substitute lamb with chickpeas and root vegetables for a plant-based version.
 Extra Flavor: Add a touch of honey or dates for a subtle sweetness.
 Spicy Kick: Add a teaspoon of harissa or chili flakes for heat.
 Preserved Lemon Alternative: If you can’t find preserved lemon, use lemon zest and a touch of salt.

Related Recipes:

👉 If you love Moroccan flavors, try our Lamb and Prune Tagine.

Why This Moroccan Tagine Works

The combination of tender lamb, creamy baby potatoes, and briny olives cooked in a fragrant, spiced broth creates a perfect balance of flavors. The slow cooking allows the flavors to develop fully, creating a rich and satisfying dish that represents the heart of Moroccan cuisine.

Give It a Try!

This Moroccan Lamb Tagine with Baby Potatoes and Olives is the perfect dish to impress your guests or treat your family to something special. Gather your ingredients, follow the steps, and enjoy the comforting flavors of Moroccan cooking.

👉 Try it today — and don’t forget to share your results!

“A beautifully presented Moroccan Lamb Tagine with baby potatoes, olives, and preserved lemon in a traditional clay pot.”

“Try this Moroccan Lamb Tagine recipe today – rich, flavorful, and authentically Moroccan!”