Moroccan Recipe.

Lamb Tajine with Ras el Hanout

750g boned lamb shoulder, chopped coarsley (I used forequarter lamb chops)
2 tablespoon of ras el hanout*
1/4 cup olive oil
8 baby potatoes (400g), halved (I used large potatoes)
2 small leeks, chopped finely
4 cups stock or beef consommé (I only used 2 cups of chicken stock, perfect it wasn't too wet)
2 tablespoons parsley

1. Combine lamb, spices and half oil in bowl and refrigerate (I did for an hour, but if you're organised then for 3 hours or even overnight)
(Soak Tajine for 30 minutes in warm water before use)
2. Heat remaining oil in base of Tajine or flameproof casserole dish on stovetop. Cook lamb in batches until browned.
3. Remove lamb from Tajine and add potatoes and leek to oil. Stir, until potatoes are browned and leek softens.
4. Return lamb to Tajine and add stock.
5. Cover, bring to the boil and then simmer for 45min or until lamb is tender (I left it an hour).
(This can also be transferred now and cooked in the oven at 200 degrees, though our Tajine is too large for our oven so I cooked it entirely on the stove top and it was perfect)
6. Season to taste and add parsley.

Serve with cous cous (2 cups cous cous combined with a tablespoon butter and 2 cups boiled vegetable stock in a bowl and covered for 5 min) and natural yoghurt.

Serves 4.
And is incredibly tasty - YUM!

(*A complex and distinctive mix of over 21 aromatic & rich spices. It originates from the villages of North Africa. Its ancient meaning is "best of the shop" and this blend represented the best spices the merchant had to offer)