This slow-cooked stew features tender chunks of lamb shoulder simmered with zucchini, cauliflower, and green olives in a spiced tomato base. The meat is seared to develop a deep crust before simmering it with a blend of cumin, cinnamon, and turmeric. The result is a fragrant, savory stew made with simple ingredients.

About This Recipe

To prepare the tagine, the lamb is browned in olive oil to lock in juices before the vegetables and aromatics are sautéed in the same pot. The spice mix is stirred into the base to toast the ground coriander and ginger, allowing the warmth of the cinnamon and cumin to infuse the broth. It is important to simmer the mixture on low heat for at least ninety minutes to ensure the lamb reaches a melt-in-your-mouth consistency while the cauliflower and zucchini absorb the liquid.

The flavor relies on the complex balance of warming Moroccan spices and the tangy notes of lemon juice and green olives. Without the traditional addition of dried fruits, the recipe maintains a savory profile that highlights the richness of the lamb and the acidity of the diced tomatoes. Since the tomato paste is cooked down with the vegetables, it creates a thick, concentrated sauce that coats the ingredients without the need for high-carb thickeners.

This tagine works well as a main course and can be prepared ahead of time to allow the spices to deepen. It’s easy to customize the skillet by substituting the cauliflower for eggplant for a different flavor profile or adding fresh spinach at the end of cooking for extra greens. This tagine is best served hot over cauliflower rice or with a side of keto-friendly bread, offering a structured and aromatic meal.

Why You’ll Love This Recipe

Rich, exotic Moroccan flavors
Comforting, one-pot meal
Low-carb and gluten-free
Great for family dinners or entertaining
Freezer-friendly for meal prep

What You’ll Need for This Keto Moroccan Lamb Tagine

For the Tagine:
2 lbs lamb shoulder or leg, cut into chunks
3 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 zucchinis, chopped
2 cups cauliflower florets
1/2 cup green olives
1 14 oz can diced tomatoes
2 tbsp tomato paste
1 1/2 cups beef or lamb broth
Juice of 1 lemon (or 1 tbsp preserved lemon)
Fresh cilantro, for garnish
Spice Mix:
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp turmeric
1/2 tsp ground ginger
Salt & pepper, to taste

Step-by-Step Preparation

Heat olive oil in a large pot or tagine over medium-high heat.
Season lamb chunks with salt and pepper. Sear in batches until browned, then set aside.
Add onion and garlic to the pot, cooking until fragrant.
Stir in bell pepper, zucchini, and cauliflower; cook 3–4 minutes.
Add all spices and tomato paste; stir to coat vegetables.
Return lamb to the pot, then add diced tomatoes, broth, and olives. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until lamb is tender.
Stir in lemon juice, adjust seasoning, and garnish with fresh cilantro before serving.

FAQ

Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours.
What cut of lamb works best?
Shoulder or leg are best for slow cooking.
Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months.
Can I make it spicier?
Add chili flakes or fresh chili for extra heat.

Variations & Substitutions

Use chicken thighs instead of lamb for a lighter version
Add spinach or kale for extra greens
Swap cauliflower for eggplant for a different flavor profile
Top with toasted almonds for crunch (optional)

Serving Suggestions

Serve over cauliflower rice for a full meal 🍚
Pair with keto cloud bread to soak up the sauce
Add a side of cucumber-yogurt salad for freshness
Enjoy with a squeeze of extra lemon for brightness

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