Moroccan Lamb Tagine with Spicy Cracked Green Olives

Inspiration: Morocco’s tagines often pair lamb with olives and preserved lemon. Here, CEREN Spicy Cracked Green Olives add fiery complexity.

Ingredients

• 600 g lamb shoulder, cubed
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 preserved lemon, chopped
• ½ cup CEREN Spicy Cracked Green Olives
• 2 cups beef or lamb stock
• Fresh cilantro for garnish

Instructions

Brown lamb: Heat olive oil in a tagine or Dutch oven, sear lamb cubes until golden. Remove.

Build base: Sauté onion and garlic in same pan. Add spices and preserved lemon, stir until fragrant.

Simmer: Return lamb, add stock and CEREN Spicy Cracked Green Olives. Cover and simmer gently for 1.5 hours until lamb is tender.

Serve: Garnish with cilantro, serve with couscous or vermicelli pilaf.

👉 A slow-cooked Moroccan feast, where olives add both spice and briny punch.