🍲 Saffron Lamb Tagine

Ingredients

• 1.2kg bone-in lamb shoulder
• 2 tbsp saffron water
• 1 preserved lemon
• 200g green olives
• 3 onions
• 4 garlic cloves
• 1 tbsp ras el hanout
• 2 tbsp honey
• Fresh coriander
• Couscous to serve

Method

1. Season lamb generously with salt and ras el hanout.
2. Sear in a large tagine or heavy casserole until browned all over.
3. Add sliced onions and garlic; cook until softened.
4. Pour in saffron water, 300ml stock, and honey. Tuck in preserved lemon.
5. Cover and simmer on low for 1.5 hours until lamb falls off the bone.
6. Add olives for the final 15 minutes. Garnish with fresh coriander.