Lamb and currant tajine
     Serves 6 - Preparation time: 30 mins. – Cooking time: 1 hr 45 mins..

The market: 800 g shoulder of lamb, boned and cut into cubes 3 small onions 2 green peppers 150 g chick peas 150 g currants 1 pressed lemon A few pistils of saffron 1 teaspoon of allspice 50 cl chicken stock Salt, pepper, olive oil

Preheat your oven to 350.
In a casserole dish, brown the meat in a little olive oil over a high heat. Remove the meat and set aside.
In the same oil, soften the peppers cut into thin strips and the thinly sliced onions.
Place them in your tajine. Add the meat, chick peas, saffron, allspice. Add salt and pepper to taste. Stir. Then pour in just enough hot stock to cover the meat.
Cover the tajine and cook in the oven for 1 hour.
Add the raisins and the lemon juice. Cover and put back in the oven for 20 mins..
Serve with couscous.

Bon Appetit.