Tunisian Tagine with Artichoke, Olives & Lamb | YumFoodUsa

Tunisian Tagine with Artichoke, Olives & Lamb

A slow-cooked Tunisian tagine bursting with flavor — tender chunks of lamb simmered in a fragrant broth with artichoke hearts, green and black olives, potatoes, preserved lemon, and warming North African spices. This rich and aromatic dish is a true celebration of Tunisian cuisine, perfect for a cozy, hearty meal.

Why You’ll Love This Recipe

Tunisian Tagine with Artichoke, Olives & Lamb is deeply savory, herbaceous, and spiced just enough to awaken your palate without overpowering. It balances the richness of slow-braised lamb with the brightness of preserved lemons and the briny contrast of olives. Ideal for special gatherings or a flavorful weekend meal, it’s a complete dish that’s as comforting as it is sophisticated.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • lamb shoulder, cut into chunks
  • olive oil
  • onion, finely chopped
  • garlic cloves, minced
  • ground turmeric
  • paprika
  • ground coriander
  • ground cinnamon
  • salt and black pepper
  • water or broth
  • artichoke hearts (canned or fresh), halved
  • medium potatoes, sliced
  • green and black olives, pitted
  • fresh parsley, chopped
  • preserved lemons, quartered
  • whole chili peppers (optional, for garnish and spice)

Directions

  1. In a tagine pot or deep heavy-bottomed pan, heat olive oil over medium heat. Sear the lamb pieces until well browned on all sides, then remove and set aside.
  2. Add chopped onion and garlic to the same pot and sauté until soft and fragrant, about 5 minutes.
  3. Stir in turmeric, paprika, coriander, cinnamon, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
  4. Return the seared lamb to the pot and pour in the water or broth. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes.
  5. Add sliced potatoes, artichoke hearts, olives, and preserved lemons to the pot. Stir gently and continue simmering uncovered for 30–40 minutes, or until the lamb and vegetables are tender and the sauce is slightly thickened.
  6. Garnish with fresh parsley and whole chili peppers for a spicy, rustic finish.
  7. Serve hot with crusty bread or fluffy couscous to soak up the sauce.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Calories per serving: 480 kcal

Variations

  • Add Chickpeas: Stir in a can of drained chickpeas for added protein and texture.
  • Different Proteins: Substitute with chicken thighs or beef if lamb is unavailable.
  • Spicier Version: Add harissa paste or ground cayenne for more heat.
  • Vegetarian Option: Replace lamb with mushrooms, chickpeas, and additional vegetables.
  • Saffron Finish: Add a pinch of saffron to the broth for a luxurious aroma.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in a 325°F (160°C) oven, adding a splash of water if needed.
This dish also freezes well. Cool completely, portion, and freeze for up to 2 months.

FAQs

What is a tagine?

A tagine is both a traditional North African cooking vessel and the name of the dish itself — a slow-cooked stew often made with meat, vegetables, and spices.

Can I make this without a tagine pot?

Yes, a Dutch oven or any heavy pot with a lid works well for this dish.

What do preserved lemons taste like?

They add a tangy, salty, citrusy depth and are essential for authentic flavor in many North African dishes.

Are canned artichokes okay?

Yes, they work well and save time. Drain them before use.

What sides go best with this tagine?

Serve with couscous, crusty bread, or even a light cucumber-yogurt salad.

Can I cook this in the oven?

Yes, after searing and assembling, bake covered at 325°F (160°C) for 1.5–2 hours until tender.

How do I make it less salty?

Rinse the olives and preserved lemons before adding them to the pot.

Can I prepare this ahead?

Absolutely. The flavors deepen with time. Prepare up to 2 days ahead and reheat gently.

What’s the best lamb cut for tagine?

Lamb shoulder is ideal due to its marbling and tenderness when slow-cooked.

Can I make it in a slow cooker?

Yes. Brown the meat first, then combine everything in the slow cooker and cook on low for 6–8 hours.

Conclusion

Tunisian Tagine with Artichoke, Olives & Lamb is a beautifully spiced, slow-cooked dish that delivers deep, complex flavors with minimal effort. Each ingredient plays a distinct role — from the richness of the lamb to the brightness of preserved lemon and the earthiness of artichokes. This tagine is a perfect expression of Tunisian comfort food, ideal for both special occasions and everyday indulgence.

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Tunisian Tagine with Artichoke, Olives & Lamb

Tunisian Tagine with Artichoke, Olives & Lamb

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A slow-cooked Tunisian tagine bursting with flavor — tender lamb simmered with artichoke hearts, green olives, potatoes, and warm North African spices in a fragrant, herbaceous broth finished with a spicy kick.

  • Author: Asma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: Tunisian
  • Diet: Halal

Ingredients

Units Scale
  • 1 1/2 lbs lamb shoulder, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 3 cups water or broth
  • 1 can artichoke hearts, halved (or fresh if available)
  • 2 medium potatoes, sliced
  • 1 cup green and black olives, pitted
  • 1/4 cup fresh parsley, chopped
  • 2 preserved lemons, quartered
  • 23 whole chili peppers (for garnish/spice)

Instructions

  1. In a tagine pot or deep pan, heat olive oil over medium heat. Sear lamb until browned on all sides. Remove and set aside.
  2. Add chopped onion and garlic to the pot. Sauté until soft and fragrant.
  3. Stir in turmeric, paprika, coriander, cinnamon, salt, and pepper. Cook for 1–2 minutes.
  4. Return lamb to the pot and add water or broth. Bring to a simmer. Cover and cook on low heat for 45 minutes.
  5. Add potatoes, artichoke hearts, olives, and preserved lemon. Simmer uncovered for another 30–40 minutes until meat and vegetables are tender and sauce thickens.
  6. Garnish with parsley and whole chilies. Serve hot with bread or couscous.

Notes

  • Use fresh artichokes if available for a more vibrant texture and taste.
  • Adjust chili quantity for spice preference, or omit for a milder version.
  • Preserved lemon adds a tangy depth — rinse if overly salty.
  • Great for meal prep — flavors deepen overnight.

Nutrition

  • Serving Size: 1 portion
  • Calories: 480 kcal
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 95mg
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