lamb, cut into 5cm pieces
( 2 inch)
salt and pepper
1 teaspoon harissa or 1/2 teaspoon
peas, frozen are OK
tomatoes, peeled and chopped
preserved lemon, rinsed, flesh cut into pieces
( or more)
chopped coriander, to serve
- Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
- Cover with water and cook, covered, for 1½-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
- Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
- Serve with warmed flat bread and over cous cous if you wish.