Serves 6

Preparation time: 10 minutes
Cooking time:        2 1/4 hours

I kg lamb (use forequarter, neck, rump)
3 large onions, finely diced
2 tablespoons olive oil
a bunch of fresh coriander, chopped
juice of 1 lemon
a couple of pinches of saffron strands
2 tesapoons cummin
1/4 preserved lemon, finely chopped
6 medium-sized potatoes, peeled and halved
salt and pepper

Heat oil in  tagine over medium heat and add chopped onions and leave to cook about 15 minutes until soft and golden.

Cut meat into chunks (not too small) and lay on top of onions. Sprinkle with 1 teaspoon of cummin and a couple of pinches of saffron. Leave to cook for about 15 minutes with lid on and then turn meat. Do not stir. Sprinkle half the coriander and about half the lemon juice over the meat.

Lay the halved potatoes in a ring around the tajine and sprinkle with the remaining cummin and coriander. Return the lid to the tagine and cook over medium heat for approximately 1 1/2 hours till the meat is tender and the potatoes are cooked.

The tagine does not need to be stirred and there should be sufficient liquid without adding more.  If the liquid starts to drip over the side of the tagine, take the lid off for a few minutes and then replace.

About 15 minutes before serving, add the remaining lemon juice and sprinkle the chopped preserved lemon over the meat and onions. Cook for another 15 minutes with the lid on.

We serve this tagine with some steamed greens or a green salad on the side.