Lamb Tagine - cooking recipe

Ingredients

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

Preparation

Toss meat with harissa paste and spice in a Dutch oven. Refrigerate at least 1 hour to marinate.
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.
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.