Lamb tajine with olives

1. Cut the meat into pieces. Peel and slice the onions. Wash the peppers, cut in half, remove the stalks, seeds and white parts, then slice. Peel the potatoes, wash and cut into large pieces.

2. Heat oil in a tajine or pot and brown the meat on all sides. Remove the meat and replace with onions, peppers and potatoes. Sauté for 3 minutes, stirring.

3. Put back the meat. Add the olives and all the spices, salt and pepper. Mix well. Pour a glass of water, cover and cook over very low heat for 1 hour 15 minutes and then leave to cool with the lid on.

4. The next day, reheat over low heat for 30 minutes before serving.

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