Lamb tagine with potatoes

PREPARATION:

STEP 1

Using a sharp knife, cut the lamb shoulder into pieces. Peel and slice the onions. Wash the red peppers, then cut them in 2. Remove the peduncles and seeds, then chop them into pieces.

STEP 2

Heat the olive oil in a tagine dish or casserole dish over high heat. When it is hot, place the lamb pieces in the tagine or casserole dish and cook for 10 to 15 minutes or until browned, stirring regularly.

STEP 3

Then remove the pieces of lamb from the tagine or casserole dish, then replace them with the pieces of red peppers and chopped onions. Let them cook for 3 min over high heat, stirring regularly. Return the pieces of meat to the tagine or casserole dish. Add the olives and all the spices, then salt and pepper according to your tastes and mix well. Pour a glass of water on top, place the lid on the tagine or casserole dish, then lower the heat to low and cook for 1 hour 45 minutes, mixing frequently.

STEP 4

Meanwhile, peel the potatoes, wash them and cut them into large pieces. At the end of cooking, add the potato pieces to the tagine or casserole dish. Mix and continue cooking for another 10 to 15 minutes.

STEP 5

Finally, adjust the seasoning with salt and pepper, then serve the tagine immediately on the plates. Serve with semolina or rice.

INGREDIENTS:

• 1.2 kg boneless lamb shoulder
• 150 g mixed black and purple olives
• 2 red peppers
• 8 potatoes
• 2 onions
• 1 C. ground cumin
• 1 C. ground turmeric
• 0.5 c. ground cinnamon
• 6 c. olive oil
• salt, pepper to taste