Servings: 4 · Prep Time: 10 mins · Cooking Time: 102 mins
Total Time: 112 mins


This low carb tagine is rich with tender lamb, sweet tomato, sharp lemon and aromatic spices. The tagine is served with a cauliflower couscous 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.



  • lamb shoulder (500g)
  • olive oil (2 tbsp)
  • chicken stock (2 1/2 cups)
  • garlic (2 cloves finely sliced)
  • preserved lemon
  • slivered almonds (1 tbsp)
  • white onion (1 small finely sliced)
  • ground cumin (1 tsp)
  • ground coriander (1 tsp)
  • ground ginger (1 tsp)
  • ground cinnamon (1 tsp)
  • turmeric (1/2 tsp)
  • ras el hanout (1/2 tsp)
  • tomatoes (1 cup chopped)
  • green olives (1/2 cup pitted)


  • cauliflower rice (4 cups)
  • cumin seeds (2 tsp)
  • olive oil (1 tbsp)
  • lemon zest (1/2 tbsp)


Preheat the oven to 180 degrees Celsius, 160 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.


Lamb Tagine with Cauliflower Couscous 1.CR2
Lamb Tagine with Cauliflower Couscous 2.CR2
Lamb Tagine with Cauliflower Couscous 3.CR2