Lamb Tagine with Preserved Lemon

Combine all ground spices in a large bowl. Add the grated onion, minced garlic, and lamb pieces. Toss until every surface of the lamb is coated in the wet spice paste. The grated onion provides moisture that helps the spices penetrate. Marinate at room temperature for 30 minutes or refrigerate for up to 12 hours.

Heat olive oil in the tagine base or a wide, heavy Dutch oven over medium-high heat. Brown the lamb in uncrowded batches — do not rush this step. Turn every 2-3 minutes to build a crust on at least two sides of each piece. The spice coating will stick and darken — this Maillard reaction is the foundation of the braise's depth. Reserve the onion paste from the bowl.

Return all lamb to the pot. Add the bloomed saffron with its soaking water, stock, and preserved lemon rind. The liquid should come only halfway up the lamb — this is a braise, not a stew. Place the conical tagine lid on (or use a tight-fitting Dutch oven lid). Bring to a gentle simmer, then reduce to the lowest possible flame. Braise for 2 to 2.5 hours, turning the lamb once at the 1-hour mark.

Add the olives to the tagine and cook uncovered over medium heat for 15 minutes to concentrate the sauce and infuse the olive brine into the braise. Taste and adjust salt — the preserved lemon and olives contribute significant sodium. Remove from heat. Scatter fresh cilantro and parsley across the top. Serve in the tagine with khobz (Moroccan bread) or couscous.