Lamb tagine with lemon and olives

Lamb tagine with lemon and olives

Total Time
3 hr 32 min
32 min
3 hr
Spoon this tasty Moroccan stew over Israeli couscous. For extra flavor, first toast the couscous in a skillet, then cook it according to package directions.


Uncooked lean and trimmed lamb leg

8 oz, cut into 1 1/2 inch chunks

Castelvetrano whole olives

1 oz, (2 tablespoons), pitted, sliced

Kosher salt

¼ tsp, or to taste

Black pepper

¼ tsp

Olive oil

1 tsp

Uncooked onion

1 small, chopped


1 large clove(s), minced

Ground cumin

1 tsp


¾ tsp

Cayenne pepper


Chicken broth

1 cup(s)

Tomato paste

2 tsp


1 medium, cut into 1-inch chunks

Uncooked butternut squash

½ pound(s), peeled and seeded, cut into 1-inch chunks


1 small, cored and chopped

Frozen green peas

¼ cup(s)

Fresh lemon juice

1½ tsp


2 Tbsp, chopped

Dried mint

1 tsp


  1. Sprinkle lamb with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in medium heavy nonstick skillet over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to plate.
  2. Reduce heat to medium. Add onion to skillet and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1/4 cup broth and tomato paste until blended; cook, stirring, 1 minute.
  3. Combine carrot and onion mixture in 2-quart slow cooker. Top with lamb, squash, and chopped tomato. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Pour in remaining 3/4 cup broth. Cover and cook until lamb and vegetables are fork-tender, 3-4 hours on High or 6–8 hours on Low.
  4. About 15 minutes before cooking time is up, stir in peas, olives, and lemon juice. Spoon stew evenly into 2 large shallow bowls. Sprinkle with almonds. With fingers, crush mint and sprinkle over stew.
  5. Per serving: 1 1/2 cups stew and 1 tablespoon almonds