Lamb Tagine

• 3 lbs lamb shoulder, cubed
• 1/4 cup harissa spice paste
• 2 tsp Moroccan spice mix
• 3 None potatoes, peeled and cut into chunks
• 3 None tomatoes, chopped
• 1 None red onion, sliced
• 1 bunch cilantro, leaves picked
• 1/2 None preserved lemon, washed, flesh discarded, peel coarsely chopped
• 1 cup chicken stock
• 2 tbsp lemon juice
• 1/2 cup pitted black olives
• None None Couscous, to serve
• None None Sauteed zucchini, to serve

1. Toss meat with harissa paste and spice in a Dutch oven. Refrigerate at least 1 hour to marinate.
2. Top meat with layers of potato, tomato, onion, cilantro and preserved lemon. Add stock and lemon juice. Bring to a boil on high heat. Reduce heat to low and cover tightly with the lid.
3. Simmer gently for 1 hour 15-30 mins, until meat is tender. Stir in olives. Simmer, uncovered, for another 15 mins. Serve with couscous and zucchini.

lamb shoulder, harissa spice paste, spice mix, potatoes, tomatoes, red onion, cilantro, preserved lemon, chicken stock, lemon juice, black olives, couscous, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/30756 (may not work)