Lamb and green olive tagine

MEAL prep this lamb and green olive tagine on the weekend and freeze to save time on those busy weeknights.

SERVES: 4 PREP: 15 minutes COOK: 4 hours

Ingredients

1.5kg boned lamb shoulder 1 onion, halved, thinly sliced

2 garlic cloves, crushed 85g (1/2 cup) pitted green olives

2 tsp ground ginger

2 tsp sweet paprika

2 tsp ground coriander

1 tsp ground cinnamon 1 tsp ground cumin Pinch of saffron threads 1/4 cup preserved lemon, flesh and pith removed, cut into thin strips 2 bunches baby carrots, trimmed, scrubbed 1 lemon, sliced 500ml (2 cups) chickenstyle liquid stock 2 tablespoons honey Steamed couscous, to serve

Fresh coriander sprigs, to serve

Toasted slivered almonds, to serve

Method

1. Remove any string or netting from the lamb, if rolled. Open lamb out flat on a chopping board and remove any excess fat then transfer lamb to a large bowl. Add the onion, garlic and olives.

2. Combine the ground ginger, paprika, coriander, cinnamon, cumin, saffron and preserved lemon in a large bowl. Season. Add to the lamb mixture and toss to combine. Place lamb mixture in a large sealable glass or plastic container.

3. Place the carrot in a medium sealable glass or plastic container.

4. Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge. 5. Preheat the oven to 170C/150C fan-forced. Place the contents of the lamb container in a large roasting pan. Top with the lemon slices. Pour the stock around the lamb. Cover tightly with foil. Bake for 2 hours. Add the carrot. Baste with cooking juices and cook for a further 2 hours or until lamb falls apart easily and carrots are tender.

6. Drizzle the lamb with the honey. Season. Shred the lamb in the tray. Serve the tagine with couscous, topped with coriander sprigs and slivered almonds.