Tagine bil Adas wa Kharuf

This rustic Moroccan tagine pairs tender slow-cooked lamb shoulder with earthy green lentils in a broth enriched with cumin, turmeric, preserved lemon, and a tangle of caramelised onions. Unlike the more celebratory mrouzia, this is everyday Moroccan home cooking — hearty, deeply spiced, and built for a slow cooker or low oven. It is a dish of Berber highland origin and varies by region in its spice balance.

Serves: 6

Ingredients

• 800g (1¾ lb) bone-in lamb shoulder, cut into large pieces
• 300g (1½ cups) green or brown lentils (adas), rinsed
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 3 tbsp (45ml) olive oil
• 2 tsp (10g) ground cumin
• 1½ tsp (7g) ground turmeric
• 1 tsp (5g) ground ginger
• 1 tsp (5g) sweet paprika
• ½ tsp (2g) ground cinnamon
• ½ tsp (2g) black pepper
• 1 preserved lemon (quarter), pulp removed, rind rinsed and finely chopped
• 400ml (1⅔ cups) lamb or chicken stock
• 400g (14 oz) canned chopped tomatoes
• Large handful fresh flat-leaf parsley
• Large handful fresh coriander
• Salt to taste
• Crusty bread or couscous, to serve

Instructions

1. In a large tagine, Dutch oven, or slow cooker insert, heat the olive oil over medium-high heat. Season the lamb with salt, then brown in batches for 3–4 minutes per side until deeply coloured. Remove and set aside.
2. In the same pot, add the onions and cook over medium heat for 12–15 minutes, stirring occasionally, until deeply golden and sweet. Add the garlic and cook 2 more minutes.
3. Stir in the cumin, turmeric, ginger, paprika, cinnamon, and pepper. Cook for 1 minute until fragrant.
4. Return the lamb to the pot. Add the stock, tomatoes, and preserved lemon rind. Stir well. Bring to a simmer.
5. Slow cooker: Transfer to a slow cooker, cook on LOW for 6–7 hours. Tagine/oven: Cover tightly and cook at 150°C (300°F) for 2 hours, then add the rinsed lentils, stir gently, and continue cooking for a further 40–50 minutes until the lentils are soft and the lamb falls off the bone.
6. Adjust seasoning. The lentils will have thickened the sauce naturally.
7. Scatter with chopped parsley and coriander. Serve with crusty bread or plain couscous.

Cook's Notes: Add lentils in the final hour of cooking — they break down and thicken the sauce if added too early, which is fine for a stew consistency but reduces texture contrast. Preserved lemon rind adds a unique citrus-salt depth that fresh lemon cannot replicate.