Spiced Lamb Tagine with Preserved Lemon & Green Olives

Serves 8

Ingredients

Olive oil (mild in flavour)
3 sticks of celery, diced small
2 carrots, diced small
2 medium brown onions, finely diced
6 cloves of garlic, finely chopped
1 tbs roasted and ground cumin
1 tbs roasted and ground coriander
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ground cinnamon
A pinch of saffron threads
1 boned lamb shoulder (approx 1.5-2kg), cut into 6cm pieces
2 x 400g tins chopped Italian tomatoes
2 bay leaves
2 springs of thyme
2-3 litre chicken stock or water
2 tbs honey
2 tbs harissa to taste
1 cup pitted green olives, cut in half
1 tbs julienne of preserved lemon
Salt and pepper
1 cup fresh coriander leaves
1 cup fresh parsley leaves
Steamed couscous, to serve

Method

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

Recipe thanks to Mecca Bah
Ph: 9642 1300
55A NewQuay Promenade Docklands
www.meccabah.com.au