Moroccan Lamb Tagine

• 1.2kg lamb shoulder, cubed
• 2 onions, sliced
• 4 garlic cloves
• 2 tsp ras el hanout
• 1 tsp cumin
• 1 tsp ginger
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 400ml chicken stock
• 2 preserved lemons, quartered
• 150g green olives
• Fresh cilantro and parsley
• Couscous and harissa to serve

Instructions

1. 1

   Brown lamb in oil in batches. Remove.

2. 2

   Sauté onions until soft. Add garlic and all spices. Cook 2 minutes.

3. 3

   Return lamb. Add stock. Bring to a simmer.

4. 4

   Cover and cook on low heat for 1.5-2 hours until lamb is very tender.

5. 5

   Add preserved lemons and olives in the last 20 minutes.

6. 6

   Garnish with fresh herbs. Serve over couscous with harissa on the side.

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