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.

Yield: 8 servings (serving size: 3/4 cup lamb mixture and 1/2 cup couscous)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 0.0%
  • Fat: 11.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 37.6g
  • Carbohydrate: 21.7g
  • Fiber: 1.3g
  • Cholesterol: 109mg
  • Iron: 3.3mg
  • Sodium: 616mg
  • Calcium: 56mg


  • 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. 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. 2. Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.
  3. 3. Add olives. Turn off slow cooker; let stand, covered, 30 minutes.
  4. 4. Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.
  5. 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.
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