Moroccan Lamb Tagine with Cabbage, Preserved Lemon and Olives

Method6 steps

1. 1

   Step 1: Use a conventional heavy-bottomed pot. Have the lamb (1½ lb), grated tomato (1), chopped onion (1 medium), 3–4 prepared garlic cloves and chopped herbs ready. Put them in the pot with all the ⅓ cup olive oil, 1½ tsp ground ginger, ½–¾ tsp salt, ½ tsp black pepper, ½ tsp paprika, ¼ tsp cumin, and optional saffron and cayenne. Mix well.

   Uses 1½ lb lamb for stewing, cut into 2–3-inch pieces · ⅓ cup olive oil · 1 tomato, grated · 1 medium onion, chopped · 3–4 garlic cloves, pressed or finely chopped · 1 handful fresh parsley, chopped · 1 handful fresh cilantro, chopped · 1½ tsp ground ginger

2. 2

   Step 2: Cook the mixture from step 1 uncovered over medium to medium-high heat for 5–10 minutes, stirring and turning the lamb to brown its sides.

   Check lamb browning · 5 minUses Lamb, oil, vegetables, herbs and spices

3. 3

   Step 3: Add about 3 cups water to the browned mixture from step 2, cover and bring the liquid to a boil. Reduce the heat to maintain a simmer and cook for about 1½ hours, continuing until the lamb is very tender. Check the liquid occasionally and add a little extra water only if needed.

   Check lamb tenderness · 90 minUses Browned lamb mixture · About 3 cups water for the initial braise · Extra water, only as needed during braising and after adding cabbage

4. 4

   Step 4: Add all the chopped cabbage (1 medium), quartered preserved lemon (1) and ½ cup red olives to the tender lamb pot from step 3. If needed, add enough extra water to almost cover the cabbage. Return to a rapid simmer, partially cover, and cook for 15–20 minutes, checking from 15 minutes, until the cabbage is tender and the sauce has reduced to a thick, flavorful broth.

   Check cabbage tenderness · 15 minUses Tender lamb and braising liquid · 1 medium cabbage, coarsely chopped into strips · 1 preserved lemon, quartered and seeds removed · ½ cup red olives · Extra water, only as needed during braising and after adding cabbage

5. 5

   Step 5: Taste the finished cabbage-and-lamb stew from step 4. If stronger lemon flavor is wanted, add the optional 1–2 tbsp fresh lemon juice. The preserved lemon and olives already contribute salt.

   Uses Cooked cabbage, tender lamb, lemon, olives and sauce · 1–2 tbsp fresh lemon juice, optional

6. 6

   Step 6: Serve the complete stew from step 5 hot as four portions, including its sauce. Offer optional ready Moroccan bread for scooping and ready harissa on the side.

   Uses Finished seasoned cabbage-and-lamb tagine · Ready Moroccan bread, optional for serving · Ready harissa, optional on the side