Lamb Tagine

• 3 pounds lamb shoulder cubed
• 1/4 cup spice harissa, paste
• 2 teaspoons spice mix Moroccan
• 3 potatoes peeled and cut into chunks
• 3 tomatoes chopped
• 1 red onion sliced
• 1 bunch cilantro leaves picked
• 1/2 preserved lemon washed, flesh discarded, peel coarsely chopped
• 1 cup chicken stock
• 2 tablespoons lemon juice
• 1/2 cup pitted black olives
• couscous to serve
• zucchini Sauteed, 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 cubed, spice mix moroccan, potatoes, tomatoes, red onion, cilantro, lemon washed, chicken stock, lemon juice, black olives, couscous, zucchini

Taken from www.yummly.com/recipe/Lamb-Tagine-1398946 (may not work)