* 1kg leg or Shoulder of Lamb, trimmed of excess Fat and cut into cubes
* 2 tablespoons Belazu Olive oil
* 1 Onion, chopped
* Salt and Pepper
* 1 teaspoon Ground Ginger
* a good pinch of Chilli powder or teaspoons Belazu Rose Harissa (optional)
* ¼ teaspoon Saffron powder
* 500g shelled garden peas
* 2 Tomatoes, peeled and chopped
* 1 Belazu Preserved lemon or more, cut into pieces
* a dozen Green olives

===Method===
* Put the Meat in a large pot with the Oil, Onion, Salt and Pepper, Ginger and Saffron.
* Cover with water and cook, covered, for 1-1½ hours until the Meat is very tender, adding water to keep it covered in its Sauce.
* Add the Peas, Tomatoes, Preserved lemon and Olives and cook uncovered a few minutes longer, until the peas are tender and the Sauce reduced. Serve.
(''Tamarind & Saffron by Claudia Roden'')
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon]
* [http://www.mybelazu.com/details/rose-harissa.html Belazu Rose Harissa]
{{Tagine-recipe-list
#lambtagine #belazu #sauce #preservedlemon #ginger #onion #saffron #chillipowder #lamb #harissa #peas


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