Spiced Lamb Tagine With Preserved Lemon and Green Olives

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
  • Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
  • Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
  • Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
  • Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
  • Season to taste with salt and pepper, then transfer to a tagine dish for serving.
  • Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.
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