Tagine of Lamb with Lemon and Olives

• 1.3kg lamb shoulder, cut into chunks
• pinch pulverised saffron
• 1/4tsp turmeric
• 1tsp powdered ginger
• 1tsp paprika
• 1/2tsp freshly ground black pepper
• 1/4tsp powdered cumin
• salt
• 4tbsps oil
• 140g grated onion
• 3tbsps chopped coriander and parsley
• 575g finely minced onion
• 225g olives (Kalamata or similar)
• 2 preserved lemons
• juice of one lemon

1. Trim the lamb of excess fat and discard.
2. Soak the saffron in a little hot water in the bottom of a large casserole.
3. Add the spices, salt, oil and grated onion.
4. Mix the lamb in until it's all well covered.
5. Saute gently to release the aromas of the spices and lightly sear the meat.
6. Add 200ml water and bring to the boil.
7. Cover and simmer for an hour, adding more water if it looks like sticking.
8. Add the herbs and chopped onion and simmer for another hour.
9. Whilst this is happening rinse and stone the olives and remove the seeds from the lemons and finely chop them.
10. Ten minutes before serving add the lemon juice, olives and preserved lemons.
11. Remove the meat to a serving dish and keep warm.
12. Boil the sauce down until it's thick (about 400ml), pour over the meat and serve.