📝 About This Recipe
This deeply savory Moroccan masterpiece strips away the typical sweetness of dried fruits to focus on the earthy, complex marriage of aromatic spices and grass-fed lamb. Slow-braised until the meat yields at the touch of a fork, the sauce is thickened naturally with caramelized onions and a vibrant infusion of fresh cilantro and parsley. It is a sophisticated, sugar-free interpretation of North African soul food that highlights the natural richness of the marrow and the piquancy of preserved lemons.
🥗 Ingredients
The Meat & Marinade
- 2.5 pounds Lamb shoulder (bone-in, cut into 2-inch chunks)
- 3 tablespoons Extra virgin olive oil (divided)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh ginger (finely grated)
The Spice Blend (Ras El Hanout Style)
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground cumin (toasted)
- 1/2 teaspoon Ground cinnamon (for warmth, not sweetness)
- 1 teaspoon Black pepper (freshly cracked)
- 1 generous pinch Saffron threads (crushed into 2 tbsp warm water)
The Aromatics & Liquids
- 2 large Yellow onions (finely grated or processed into a pulp)
- 1 whole Preserved lemon (flesh discarded, rind finely diced)
- 1/2 cup Green olives (cracked, pitted (Picholine or Castelvetrano))
- 2 cups Lamb or Beef bone broth (unsalted/sugar-free)
- 1/2 cup Fresh cilantro (finely chopped)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Sea salt (adjust based on saltiness of olives/lemon)
👨🍳 Instructions
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1
In a large bowl, whisk together 1 tablespoon of olive oil, the minced garlic, grated ginger, turmeric, cumin, cinnamon, and black pepper. Toss the lamb chunks in this mixture until thoroughly coated. Cover and marinate for at least 30 minutes (or overnight in the fridge).
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2
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed tagine or a Dutch oven over medium-high heat.
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3
Sear the lamb in batches, ensuring not to crowd the pan. Brown each side until a deep golden crust forms (about 4-5 minutes per batch). Remove the lamb and set aside on a plate.
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4
Reduce the heat to medium. Add the grated onion pulp to the remaining fat in the pot. Sauté for 8-10 minutes, stirring frequently, until the onions have softened and the water has evaporated, leaving a thick, golden base.
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5
Return the lamb and any accumulated juices back to the pot. Stir in the saffron water (including the threads).
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6
Pour in the bone broth until the lamb is mostly submerged but not drowning. Bring the liquid to a gentle simmer.
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7
Stir in half of the chopped cilantro and parsley. Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting.
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8
Slow-cook for 2 hours. Every 45 minutes, check the liquid levels; if it looks dry, add a splash of water or broth.
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9
After 2 hours, stir in the diced preserved lemon rind and the cracked olives. These provide the savory, salty 'punch' that replaces the need for sugar.
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10
Continue cooking, uncovered, for another 20-30 minutes. This allows the sauce to reduce into a thick, 'jammy' consistency that coats the meat.
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11
Taste the sauce. Because preserved lemons and olives are salty, only add the sea salt at this final stage if needed.
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12
Turn off the heat and stir in the remaining fresh herbs. Let the dish rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use bone-in lamb if possible; the marrow creates a silky mouthfeel that compensates for the lack of sugar. Grate the onions instead of chopping them—this is a traditional Moroccan technique that creates a thick, uniform sauce (the 'daghmira'). If you don't have a tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat perfectly. Be careful with the salt! Preserved lemons are cured in salt, so always rinse them before dicing and taste the dish before adding extra seasoning. For the best flavor, toast your cumin seeds in a dry pan before grinding them.
🍽️ Serving Suggestions
Serve over cauliflower rice sautéed with a hint of turmeric for a completely grain-free, sugar-free meal. Pair with a side of roasted eggplant mashed with garlic and lemon (Zaalouk) for extra texture. Accompany with a crisp cucumber and tomato salad dressed with lemon and olive oil to cut through the richness. A glass of sparkling water with a wedge of fresh lime and a sprig of mint makes for a refreshing, sugar-free beverage pairing.