1. 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. 2. Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes. 3. Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb. 4. 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. 5. Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon. 6. Season to taste with salt and pepper, then transfer to a tagine dish for serving. 7. Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
