Tagine of Marrakesh Lamb with Preserved Lemon and Ras el Hanout

Tabah Moostafah

Nearly any braised or stewed North African dishes can be called a tagine, actually a term derived from the beautiful unglazed earthenware casserole with its graceful cone-shaped cover, in which the meal is slowly simmered.

Cook Time: 2 hours
Total Time: 2 hours


  • 1 1/2 pounds lamb, cubed
  • 2 cups water
  • 3 tbsp olive oil
  • 2 large ripe tomatoes, chopped
  • 1 small onion, grated
  • 1 preserved lemon (or less, to taste)
  • 3 tbsp minced cilantro
  • 3 tbsp minced parsley
  • 1 clove garlic, minced
  • 1 1/2 tsp ras el hanout
  • salt


  • minced parsley or cilantro


Combine all the ingredients (except garnish) in a large saucepan and bring to a boil. Cover and simmer for about 2 hours, until the meat is tender.


Add vegetables (potatoes, turnips, carrots, green beans, etc.) to the tagine.