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5 from 1 vote
This low carb tagine is rich with tender lamb, sweet tomato, sharp lemon and aromatic spices.
The tagine is served with a cauliflower cous cous and topped with fresh herbs and crunchy almonds.
This is a great option for batch cooking as you can double the stew ingredients accordingly and freeze portions for future meals.
Prep Time10 mins
Cook Time1 hr 42 mins
Total Time1 hr 52 mins
Course: Main Course
Cuisine: Moroccan
Keyword: Cauliflower, Lamb, Tagine
Servings: 4 people
Calories: 554kcal


For the Tagine

  • 500 g lamb shoulder
  • 2 tbsp extra virgin olive oil
  • 600 ml chicken stock
  • 2 cloves garlic finely sliced
  • 1 preserved lemon
  • 1 tbsp slivered almonds
  • 1 white onion small, finely sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp ras el hanout
  • 4 tomatoes chopped
  • 15 green olives pitted

For the Couscous

  • 400 g cauliflower rice
  • 2 tsp cumin seeds
  • 1 tbsp extra virgin olive oil
  • ½ tbsp lemon zest


  • Preheat the oven to 180°C (350°F), 160°C (325°F) for fan assisted.
  • Heat 2 tablespoons of olive oil in a large casserole dish over a medium heat. Add the lamb and brown all over. Remove from the pan with a slotted spoon and set aside.
  • Reduce the heat a little and add the onion and dried spices. Stir well to combine, sweating the onion until tender.
  • Add the garlic and stir again, cooking until tender and fragrant.
  • Return the lamb to the pan and stir well.
  • Add the chopped tomatoes, preserved lemon and the stock. Cover the casserole dish and transfer to the oven for one hour.
  • After an hour, remove the casserole dish from the oven and stir in the olives. Return to the oven for a further 30 minutes until the lamb is tender.
  • Whilst the tagine finishes cooking you can prepare the cous cous. Heat the olive oil in a small pan over a gentle heat and add the cumin seeds, warming until fragrant.
  • Add in the cauliflower rice and the lemon zest, stir well to combine. Cook the rice for two to three minutes until hot through.
  • Whilst the rice is cooking, add the flaked almonds to a dry pan over a low heat and lightly toast for a minute or two until golden.
  • Serve the tagine with the cous cous and scatter over the toasted almond and fresh coriander.


Calories: 554kcal | Carbohydrates: 13g | Protein: 33g | Fat: 42g | Fiber: 6g

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