Cuisine du monde

Lamb tagine with candied lemon

Hello foodies!

I propose a small gourmet oriental trip with this lamb tagine with candied lemon, you will tell me news!

A tagine is both a wide, shallow baking and serving dish topped with a conical terracotta lid, sometimes glazed.

It comes from Berber cuisine and is also widespread in traditional Maghreb cuisine

The tagine is also a culinary preparation from Northwest Africa cooked in this utensil. It is a kind of smothered stew that can consist of a mixture of meat, poultry or fish, vegetables or fruits and spices and olive oil. 

Preparation: 30 minutes

Cooking time: 1 hour 45 minutes

Serves 4

  • 1 boneless and pared lamb shoulder
  • 2 lemons candied with salt
  • 2 onions
  • 3 cloves garlic
  • 1 lemon
  • 100g pitted black or green olives
  • 1 small piece of fresh ginger
  • 2 pinch turmeric
  • 1 pinch sweet pepper
  • 1 bunch of coriander
  • Olive oil
  • Salt pepper



Step 1

Unwrap the meat and cut into cubes of about 5 cm, so that all the pieces are the same size

Step 2

Peel the garlic cloves and then finely slice them, you can also use a garlic press

Step 3

Peel the onions, cut them in half and then chop them, there it is not necessary that it is fine

Step 4

Heat the oil in a cast iron casserole or tagine and add the meat, garlic, lemon juice and spices.

Step 5

Mix for 5 minutes, until the meat is lightly browned.

Season with salt and pepper, add onions and cook for another 5 minutes over high heat.

Then pour in to wet, 20 cl of water and cook for 30 minutes over low heat, stirring often.

Step 6

Cut the candied lemons into 8 and put them in the casserole.

Simmer for another 1 hour over low heat.

At the end of this time, add the coriander, olives, cook for another 5 minutes, stirring several times and serve hot


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