Braised Lamb with Picholine Olives

Browning the lamb before it slow cooks in liquid gives this Moroccan-inspired dish added depth of flavor. Serve the tagine over couscous. Preserved lemons add a wonderful citrus piquancy to this dish.


8 servings (serving size: 3/4 cup lamb mixture and 1/2 cup couscous)

Recipe from

Oxmoor House

Nutritional Information

Calories 354
Caloriesfromfat 0.0 %
Fat 11.2 g
Satfat 3.2 g
Monofat 4.1 g
Polyfat 0.9 g
Protein 37.6 g
Carbohydrate 21.7 g
Fiber 1.3 g
Cholesterol 109 mg
Iron 3.3 mg
Sodium 616 mg
Calcium 56 mg


3 pounds lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1 tablespoon ground coriander
1 large red onion, vertically sliced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup picholine olives, pitted
4 cups hot cooked couscous
1 preserved lemon, halved lengthwise and thinly sliced (optional)
Chopped fresh cilantro (optional)


1. Heat a large nonstick skillet over medium-high heat. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.

2. Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.

3. Add olives. Turn off slow cooker; let stand, covered, 30 minutes.

4. Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.

Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.