Marinated Lamb Liver Tajine with Preserved Lemon and Olives
Marinated Lamb Liver Tajine with Preserved Lemon and Olives is a medium Moroccan recipe that serves 4. 250 calories per serving. Recipe by Lynoucha's Kitchen on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $13.80 total, $3.45 per serving
Ingredients
- 500 g Lamb liver (Fresh, cut into 2 cm strips)
- 3 cloves Garlic (Minced)
- 30 g Fresh cilantro (Coarsely chopped)
- 30 g Fresh parsley (Chopped)
- 1 piece Preserved lemon (Pulp and peel, finely chopped)
- 2 tbsp Fresh lemon juice
- 1 tsp Ras el hanout (spice blend)
- 2 tbsp Olive oil
- 100 g Marinated olives (Pitted, cut in half)
- 1 piece Medium onion (Finely sliced)
Instructions
Cut the liver
Cut the lamb liver into strips about 2 cm wide and place them in a large bowl.
Time: PT5M
Prepare the marinade
In the same bowl, add the minced garlic, cilantro, parsley, the pulp and peel of the preserved lemon, lemon juice, ras el hanout and olive oil. Mix well, then pour the sauce over the liver strips. Let marinate for 10 minutes at room temperature.
Time: PT10M
Sauté the onion
Heat 1 tbsp olive oil in the sauté pan or tajine over medium heat. Add the sliced onion and cook for 5 minutes until it becomes translucent.
Time: PT5M
Temperature: Moyen
Cook the liver
Add the marinated liver strips to the pan, cover and cook over medium heat for 20 minutes, stirring gently halfway through.
Time: PT20M
Temperature: Moyen
Add olives and preserved lemon
Add the marinated olives, the remaining pieces of preserved lemon and fresh cilantro. Mix and cook for another 5 minutes uncovered.
Time: PT5M
Temperature: Moyen
Finishing and serving
Remove from heat, sprinkle with chopped fresh parsley and serve immediately in the tajine or in a hot serving dish.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: gluten free, dairy free, nut free, low-carb, low-calorie
Ingredient Substitutions
- Instead of Lamb liver: Veal liver
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh cilantro: Parsley
- Instead of Fresh parsley: Cilantro
- Instead of Preserved lemon: Lemon zest + green olives
- Instead of Fresh lemon juice: Apple cider vinegar (1 tsp)
- Instead of Ras el hanout (spice blend): Cumin + paprika
- Instead of Olive oil: Sunflower oil
- Instead of Marinated olives: Pitted green olives
- Instead of Medium onion: Shallot
Equipment Needed
- Chef's knife
- Cutting board
- Bowl
- Blender or manual chopper
- Sauté pan or tajine
- Wooden spoon
- Ladle
Critical Steps — Do Not Skip
- Marinate the liver long enough for it to absorb the flavors.
- Cook the onion until translucent before adding the liver.
- Do not overcook the liver to preserve its tenderness.
Chef Tips from the Video
- Use a high-quality preserved lemon for an authentic, slightly sweet flavor.
- A small touch of sugar (½ tsp) in the marinade balances the lemon acidity.
- Serve the tajine directly in the cooking vessel to retain heat and aroma.
Troubleshooting
The liver is too tough or rubbery.
Reduce cooking time to 15 minutes and cut the strips thinner.
The dish lacks salt.
Add a pinch of fine salt and mix well before serving.
The onion is not translucent enough.
Extend the onion cooking by 2‑3 minutes over medium heat, stirring regularly.
Storage
Refrigerator: Store in an airtight container 2 to 3 days.
Freezer: Not recommended, the liver loses texture after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the marinade the day before and keep it refrigerated; add the liver just before cooking.
- Olives and preserved lemon can be prepared ahead and stored separately.
Last updated: August 20, 2026
