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Ingredients
2 kg lamb leg
1 brown onion
½ tsp grated nutmeg
1 tsp cinnamon
2 chopped chilies
2 cloves crushed garlic
1 tin crushed tomatoes
100g green olives
1 litre water
500g cubed potatoes
1 tbsp olive oil
Method
Heat the tagine on the stovetop, toast the spices and garlic then toss in the lamb and onions then fry until browned.
Add the potatoes olives, tomatoes and water place on the lid and simmer for 2-3 hours
Serve with cous cous.
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