Moroccan Lamb Tagine with Lemon and Olives

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is not the real thing, but a Square One adaptation. Our customers were not wild about the briny taste of the traditional salt-preserved lemons, so we have substituted our own version, actually a quick lemon conserve that eliminates the bitterness of the lemons.



  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • ½


For the marinade, combine all ingredients to make a paste and rub it over the lamb cubes in a shallow nonaluminum container. Cover and let stand 3 hours at room temperature or refrigerate overnight.

For the lemons, wipe the lemons with a clean towel and cut into eighths (or sixteenths, if the lemons are large). To remove the bitterness from the peel, boil the lemons in water to cover 3