Lamb Tagine

Ingredients

• 2.5 lbs lamb shoulder, cubed
• 2 large onion, sliced
• 1 rinsed, quartered preserved lemon
• 1/2 cup green olives
• 2 tablespoons ras el hanout
• 1/4 teaspoon saffron threads
• 2 cups, cooked couscous

Instructions

1. 1.Brown lamb with onions; add ras el hanout, saffron, and enough water to cover.
2. 2.Simmer covered over low heat for 1.5-2 hours until tender.
3. 3.Add preserved lemon and olives; cook 15 more minutes.
4. 4.Serve over fluffy couscous garnished with cilantro.