Lamb tagine

1. Preheat oven to moderate, 180°C.
   
2. In a large flameproof casserole dish, toss meat with harissa paste and spice. Allow to marinate for at least 1 hour in the fridge.
   
3. Top with layers of potato, tomato, onion, coriander and preserved lemon.
   
4. Pour over stock and juice. Bring to the boil on high. Reduce heat to low and cover tightly with the lid.
   
5. Simmer gently for 1¼-1½ hours, until meat is tender. Stir in olives. Simmer, uncovered, for another 15 minutes. Serve with couscous and zucchini.

• If you don’t have preserved lemon, use lemon zest.
  
• Use the cheaper, fattier cuts of meat and chicken to get the most tender results.
  
• The longer and slower you cook the casserole, the better the end product will be.