Meal prep our Lamb and green olive tagine on the weekend and freeze to save time on those busy weeknights.

Prep Time : 0:15 | Cook Time : 4:00 | Total Time : 4:15 | Serving : 4 person.

Ingredients

• 1.5kg boned lamb shoulder

• 1 onion, halved, thinly sliced

• 2 garlic cloves, crushed

• 85g (1/2 cup) pitted green olives

• 2 teaspoon ground ginger

• 2 teaspoon sweet paprika

• 2 teaspoon ground coriander

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• Pinch of saffron threads

• 1/4 cup preserved lemon, flesh and pith removed, cut into thin strips

• 2 bunches baby carrots, trimmed, scrubbed

• 1 lemon, sliced

• 500ml (2 cups) Massel chicken style liquid stock

• 2 tablespoons honey

• Steamed couscous, to serve

• Fresh coriander sprigs, to serve

• Toasted slivered almonds, to serve

Method

• Step 1

  Remove any string or netting from the lamb, if rolled. Open lamb out flat on a chopping board and remove any excess fat then transfer lamb to a large bowl. Add the onion, garlic and olives.

• Step 2

  Combine the ground ginger, paprika, coriander, cinnamon, cumin, saffron and preserved lemon in a large bowl. Season. Add to the lamb mixture and toss to combine. Place lamb mixture in a large sealable glass or plastic container.

• Step 3

  Place the carrot in a medium sealable glass or plastic container.

• Step 4

  Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.

• Step 5

  Preheat the oven to 170C/150C fan forced. Place the contents of the lamb container in a large roasting pan. Top with the lemon slices. Pour the stock around the lamb. Cover tightly with foil. Bake for 2 hours. Add the carrot. Baste with cooking juices and cook for a further 2 hours or until lamb falls apart easily and carrots are tender.

• Step 6

  Drizzle the lamb with the honey. Season. Shred the lamb in the tray. Serve the tagine with couscous, topped with coriander sprigs and slivered almonds.