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The Hirshon Moroccan Lamb Tagine with Olives – تاجين، ب، الزيتون

  • Total Time: 0 hours


  • Spice Blend: either:
  • 2 teaspoons paprika
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 large pinch saffron
  • ¾ teaspoon garlic powder
  • ¾ teaspoon ground coriander
  • or preferably use 8 teaspoons of the Hirshon Ras-el-Hanout blend & a large pinch of saffron
  • 1 tablespoon freshly grated ginger
  • 3 cloves minced garlic
  • Tagine:
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 1 cup grated yellow onions, rinsed and squeezed dry
  • 1 lemon, zested
  • 3 tablespoons olive oil
  • 2 pounds lamb shoulder, trimmed and cut into 1 ½ inch pieces
  • Freshly ground black pepper
  • 3 cups dark veal or chicken stock
  • 1 tablespoon honey
  • 1 tablespoon tomato paste
  • 2 garlic cloves, thinly sliced
  • 1” piece of peeled fresh ginger, grated
  • 1 pound cracked green olives, drained and pitted – TFD prefers castelvetrano olives
  • 4 tablespoons fresh lemon juice
  • ⅔ cup finely chopped fresh parsley, plus extra for garnish
  • ⅓ cup finely chopped fresh cilantro
  • Couscous, cooked to your preferred recipe


  1. In the cup of a small food processor, combine the spice blend plus the garlic and grated ginger and 2 tablespoons of the oil. Process until smooth. In a large mixing bowl, toss the shoulder with the above mixture. Mix well.
  2. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes, in 1/3 batches, and remove.
  3. Add onions and carrots to the pot and cook for 5 minutes. Stir in the sliced garlic and grated ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot (add extra oil if needed) and stir in the lemon zest, broth, tomato paste and honey.
  4. Season with pepper. Cook for 2 minutes. Stir in the stock. Add the herbs and bring to a boil.
  5. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours. Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid.
  6. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is similar to a thick gravy. Stir in the lemon juice in portions to taste and re-season if necessary.
  7. About 30 minutes before serving, preheat the oven to 450 degrees F and remove the lamb from the pot. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes. Serve the lamb with the couscous and the sauce. Garnish with parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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