In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
Season to taste with salt and pepper, then transfer to a tagine dish for serving.
Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.24 Kcal (1818 kJ)
Calories from fat	291.77 Kcal
		% Daily Value*
Total Fat	32.42g	50%
Cholesterol	93.75mg	31%
Sodium	579.97mg	24%
Potassium	421.04mg	9%
Total Carbs	12.71g	4%
Sugars	7.21g	29%
Dietary Fiber	3.21g	13%
Protein	22.93g	46%
Vitamin C	19.4mg	32%
Vitamin A	0.2mg	5%
Iron	2.5mg	14%
Calcium	87.5mg	9%

Amount Per 100 g
Calories	176.82 Kcal (740 kJ)
Calories from fat	118.8 Kcal
		% Daily Value*
Total Fat	13.2g	50%
Cholesterol	38.17mg	31%
Sodium	236.16mg	24%
Potassium	171.44mg	9%
Total Carbs	5.17g	4%
Sugars	2.94g	29%
Dietary Fiber	1.31g	13%
Protein	9.34g	46%
Vitamin C	7.9mg	32%
Vitamin A	0.1mg	5%
Iron	1mg	14%
Calcium	35.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.7

Points
12

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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