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Slow-Braised Moroccan-Style Lamb Neck with Preserved Lemon, Briny Green Olives & Toasted Cumin

Moroccan-style slow-braised lamb neck with preserved lemon, green olives, and toasted cumin is a deeply flavorful, melt-in-your-mouth dish that’s perfect for a special dinner.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 lamb neck slices (about 2½ lbs / 1.1 kg)
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1½ cups beef or lamb stock
  • 1 preserved lemon, pulp removed and rind thinly sliced
  • 1 cup pitted green olives
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Season the lamb neck slices on both sides with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb slices in batches until deeply browned on both sides, about 3-4 minutes per side. Remove and set aside.
  3. Reduce heat to medium. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the garlic, ground cumin, ground coriander, smoked paprika, turmeric, and ground cinnamon. Cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  5. Pour in the stock, scraping up any browned bits from the bottom of the pot. Add the preserved lemon rind and green olives.
  6. Return the lamb neck slices to the pot, nestling them into the liquid. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
  7. Braise for 2 to 2½ hours, or until the lamb is fork-tender and falling off the bone.
  8. Remove from the oven and let rest for 10 minutes. Garnish with chopped parsley and cilantro before serving.

Notes

Serve with couscous or crusty bread to soak up the delicious sauce. If preserved lemon is unavailable, substitute with fresh lemon zest and extra lemon juice.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Moroccan

Nutrition

  • Calories: 620 kcal
  • Sugar: 4 g
  • Fat: 42 g
  • Carbohydrates: 12 g
  • Protein: 45 g