Moroccan Lamb Tagine

My mission was to prepare a chilli but as usual with a little artistic licence I created a mouth watering combination of spices and lamb. Serve with couscous and a green salad. Enjoy!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  chopped mint (preferably fresh mint)
• 1⁄2 preserved lemon (coarsely chopped)
• 450  g ground lamb
• 1  tablespoon ras el hanout spice mix
• 1⁄2 teaspoon ground cloves
• 1  large onion (coarsely chopped)
• 2  orange bell peppers (sliced)
• 1  cup mushroom (coarsely chopped)
• 1  tablespoon honey
• 2  garlic cloves, chopped
• 4  chopped tomatoes
• 1⁄2 teaspoon salt
• 1⁄4 cup raisins
• 1⁄4 cup water

Directions

1. Brown the onions, garlic, cloves and the lamb.
2. Add the sliced peppers, tomatoes, raisins, Ras el Hanout spice mix and water and simmer for 10 minutes.
3. Add the preserved lemon, then simmer on a low heat for 10 minutes.
4. Add honey, mushrooms and salt simmering for another 5 minutes.
5. Finally add the mint, simmer for two minutes and serve.