Lamb Tagine

Being close to the Easter holiday, lamb is the meat of choice. With the idea of doing something with lamb, I choose to do a tagine which takes its name from the dome shaped clay cooking vessel. I cut boneless lamb into large pieces then browned them in a saute pan, then transferred to a braising pan, next onions and garlic were browned and added to the pot, also cumin, saffron, raisins, green olives and a little water. covered and into the oven for three hours at 350F, when tender the thickened lamb stew is spooned over steamed cous cous.