Moroccan Lamb Tagine

Tagine is the Moroccan national dish and popular worldwide. It can be of chicken, meat, fish and vegetable. It is cooked in a clay pot with a conical lid called Tagine itself. If you have it, use it, if you don't, just use oven proof dish. For 3 kg meat you will need 2 standard size dish.  

• Lamb                              3 kg (12 servings)
• Black pepper                   3 tsp
• Olive oil                           1/2 cup
• Chopped onion                  3
• Garlic Ginger paste           3 tbsp
• Curry powder                     3 tsp
• Ras Al Hanut                     3 tsp
• Cinnamon powder             3 tsp
• Paprika                              3 tsp
• Saffron                               3 pinch
• Honey                               1/2 cup
• Lemon                               1 juce & rind
• Olives                                3 cups
• Vegetable stock cubes      6 
• Raisins soaked                  1 cup
• Potato and carrots             1/2 kg
• Salt to taste                       3 tsp to start
• Parsley/Mint                      Garnish
• (Optional:Red chilli flakes or Cayenne pepper )

Mix everything > place the mix in a ovenproof dish > cover with aluminium foil and place in the middle of preheated oven 200 degree centigrade for 2 hours.