Lamb Tagine with Peas, Preserved Lemon, and Olives

• 2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• Salt and pepper
• 1 teaspoon ground ginger
• A good pinch of chili powder or chili flakes (optional)
• 1/4 teaspoon powdered saffron
• 4 cups shelled fresh peas or frozen petits pois, defrosted
• 2 tomatoes, peeled and chopped
• Peel of 1 preserved lemon, or more (see page 459), cut into pieces
• 12 green olives

1. Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili if using, and saffron.
2. Cover with water and cook, covered, for 11 1/2 hours, until the meat is very tender, adding water to keep it covered in its sauce.
3. Add the peas, tomatoes, preserved lemon peel, and olives and cook, uncovered, a few minutes longer, until the peas are tender and the sauce is reduced.
4. Serve hot with bread or couscous.

lamb, vegetable oil, onion, salt, ground ginger, chili powder, powdered saffron, fresh peas, tomatoes, lemon, green olives

Taken from www.epicurious.com/recipes/food/views/lamb-tagine-with-peas-preserved-lemon-and-olives-373407 (may not work)