Print

Tunisian Tagine with Artichoke, Olives & Lamb

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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
  • 2–3 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

Find it online: https://yumfoodusa.com/tunisian-tagine-with-artichoke-olives-lamb/