Moroccan Spiced Keto Lamb Tagine

1.Heat olive oil in a large Dutch oven or tagine over medium-high heat. Season the lamb cubes generously with salt and pepper.

2.Working in batches if necessary, brown the lamb on all sides. Remove the lamb from the pot and set aside.

3.Add the chopped onion to the pot and sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4.Stir in the ground cumin, coriander, turmeric, smoked paprika, cayenne pepper (if using), cinnamon, and cloves. Cook for 1 minute, stirring constantly, until fragrant.

5.Return the browned lamb to the pot. Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the lamb is very tender.

6.Stir in the halved Kalamata olives and diced preserved lemon. Continue to simmer, uncovered, for another 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.

7.Stir in the fresh parsley and cilantro. Taste and adjust seasoning with salt and pepper as needed.

8.Serve hot, garnished with additional fresh parsley and cilantro. This tagine pairs well with cauliflower couscous or a simple green salad for a complete keto meal.