Lamb and Pea Tagine

Ingredients

• 1 kg lamb, cut into 5cm pieces (2 inch)
• 2 tablespoons olive oil
• 1 onion, chopped
• salt and pepper
• 1 teaspoon ground ginger
• 1 teaspoon harissa or 1/2 teaspoon chili powder
• 1 pinch saffron strand
• 500 g peas, frozen are OK
• 2 tomatoes, peeled and chopped
• 1 preserved lemon, rinsed, flesh cut into pieces (or more)
• 12 black olives
• 2 tablespoons chopped coriander, to serve (cilantro)

Directions

1. 1

   Put the meat in a large pot with the oil, onion, salt and pepper, ginger and saffron.

2. 2

   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.

3. 3

   Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.

4. 4

   Serve with warmed flat bread and over cous cous if you wish.