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.

Be the first to rate it


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.


Cooking Light Slow Cooker Tonight

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note