Lamb Tagine

13 ingredients
3 steps

Ingredients

  • 3 pounds lamb shoulder cubed
  • 1/4 cup spice harissa, paste
  • 2 teaspoons spice mix Moroccan
  • 3 potatoes peeled and cut into chunks
  • 3 tomatoes chopped
  • 1 red onion sliced
  • 1 bunch cilantro leaves picked
  • 1/2 preserved lemon washed, flesh discarded, peel coarsely chopped
  • 1 cup chicken stock
  • 2 tablespoons lemon juice
  • 1/2 cup pitted black olives
  • couscous to serve
  • zucchini Sauteed, to serve

Directions

  1. 1
    Toss meat with harissa paste and spice in a Dutch oven. Refrigerate at least 1 hour to marinate.
  2. 2
    Top meat with layers of potato, tomato, onion, cilantro and preserved lemon. Add stock and lemon juice. Bring to a boil on high heat. Reduce heat to low and cover tightly with the lid.
  3. 3
    Simmer gently for 1 hour 15-30 mins, until meat is tender. Stir in olives. Simmer, uncovered, for another 15 mins. Serve with couscous and zucchini.

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