Lamb And Pea Tagine

• 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)

1. Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
2. Cover with water and cook, covered, for 11/2-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
3. Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
4. Serve with warmed flat bread and over cous cous if you wish.

lamb, olive oil, onion, salt, ground ginger, chili powder, saffron strand, peas, tomatoes, lemon, black olives, coriander

Taken from www.food.com/recipe/lamb-and-pea-tagine-304008 (may not work)