Preserved Lemon and Lamb Tagine

Serves 4

Ingredients: 

• 1kg lamb chops, cubed
• Salt and pepper
• 2 tsp paprika
• Olive oil
• 2 large onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tsp ground ginger
• ¼ tsp turmeric
• 2 tsp sumac
• 100g green olives,
• 2 preserved lemons, quartered and seeds and flesh removed
• 1 cup chicken stock
• ½ cup coriander, chopped
• Cous cous to serve

Method: 

1. Season the lamb generously with salt, pepper and paprika then set aside.
2. Heat some olive oil in a tagine or heavy bottom pot.
3. Sauté the onions, and garlic until translucent then add the ginger, turmeric and sumac.
4. Add the seasoned lamb and toss to coat with the spices.
5. Add the olives, preserved lemons and stock then simmer with a lid on for about 45 - 60 minutes until lamb is tender and cooked through.
6. Sprinkle over the coriander before serving alongside some cous cous.