Lamb Tagine with Preserved Lemon

Lamb Tagine with Preserved Lemon

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From: EatingWell Magazine, November/December 2017

Smoky paprika yogurt and an herb and preserved-lemon salsa verde add pops of flavor to this healthy slow-cooker recipe. If you have extra time, brown the lamb and onions, in batches, before adding them to the slow cooker for increased depth of flavor.

Ingredients 8 servings

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  • Tagine
  • 3 pounds boneless lamb shoulder, trimmed and cut into 2- to 3-inch chunks
  • 4 teaspoons ras el hanout
  • 1¼ teaspoons kosher salt
  • 1 pound carrots, cut into 2-inch chunks
  • 1 pound medium turnips or golden beets, peeled and quartered
  • 1 large red onion, chopped
  • ¼ cup finely chopped rinsed preserved lemon rind
  • 4 tablespoons chopped garlic, divided
  • 3 tablespoons grated fresh ginger, divided
  • ½-1 teaspoon crushed red pepper
  • Toppings
  • 1 cup whole-milk plain Greek yogurt
  • 4 tablespoons lemon juice, divided
  • ½ teaspoon smoked paprika
  • Pinch of salt
  • 1 cup finely chopped fresh mint
  • 1 cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped rinsed preserved lemon rind
  • 2 tablespoons extra-virgin olive oil
  • Unsalted chopped pistachios for garnish


  • Prep

  • Ready In

  1. To prepare tagine: Season lamb with ras el hanout and 1¼ teaspoons salt. Place in a 5- to 6-quart slow cooker. Stir in carrots, turnips (or beets), onion, ¼ cup preserved lemon, 3 tablespoons garlic and 2 tablespoons ginger.
  2. Cover and cook on High for 3 hours or Low for 6 hours.
  3. Stir the remaining 1 tablespoon each garlic and ginger and crushed red pepper to taste into the tagine. Cover and cook for 10 minutes more.
  4. To prepare toppings: Combine yogurt, 2 tablespoons lemon juice, paprika and salt in a small bowl. Combine mint, parsley, preserved lemon, oil and the remaining 2 tablespoons lemon juice in another small bowl.
  5. Serve the tagine topped with the yogurt and herb mixtures. Garnish with pistachios, if desired
  • To make ahead: Prep tagine ingredients and refrigerate in a large bowl for up to 12 hours; to cook, transfer to the slow cooker and proceed with Step 2.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 397 calories; 21 g fat(7 g sat); 4 g fiber; 16 g carbohydrates; 35 g protein; 66 mcg folate; 112 mg cholesterol; 7 g sugars; 0 g added sugars; 9,648 IU vitamin A; 35 mg vitamin C; 138 mg calcium; 5 mg iron; 557 mg sodium; 692 mg potassium
  • Nutrition Bonus: Vitamin A (193% daily value), Vitamin C (58% dv), Iron (28% dv)
  • Carbohydrate Servings: 1

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