Philippes en Famille "Tajine d'agneau aux citrons confits et olives " ( Lamb Tajine lemon confit and olives)

What a better way to start spring time , with this very light and refreshing recipe Lamb Tajine with Lemon Confit and olives.. This recipe is a traditional recipe from Marocco .. and it is a good way start to use the Lemons confits left in the salt all winter. Note: you can use chicken / veal / quail / rabbit instead of lamb. Ingredients: 2 teaspoon of ras-el -Hanout ( mixed spices Cumin/coriander/turmeric/ nut meg/ cardamon/cinnamon/ ginger// clove/ chili) 1/2 teaspoon black pepper 1/4 paprika hot water 1 lamb shoulder cut into 1.5 inch cube 1 oignon in mirepois 3 garlic cloves finely shopped soup spoon butter 2 soup spoon olive oil salt 1 soup spoon tomato paste 1 cup of green olives 2 lemon confit zest ( sliced) 2 baie leaf 1 soup spoon Honey Preparation 1-put the lamb cube and the mixed Ras-el hanout in a ziplock bag , mix well and marinate in the fridge for few hours to overnight. 2- heat the oil in a large black pot 3- add the lamb brown well and set aside 4- add butter and saute oignon till tender ( about 5 mn) 5 - add garlic and saute few mn 6- add the lamb and cover with water and other ingredients( Salt/ peper/ tomato / baie leaf) 7- bring to a boil to simmer covered until the lamb tender about 2 hours in the oven at 250F 8- add the lemon , olives and honey,cook 20 mn reduce the juice and check seasoning. serve with couscous. garnish with dry golden grapes/ toasted almond./ fresh mint Not easy to match with wine but a good Rhone varietal grape ( Grenache / Syrah ) will work Bon Appetit Philippe