Tagine el Lahm Felfla Matisha (Tagine of Lamb with Green Peppers and Tomatoes)

Working time: 35 minutes
Cooking time: 2½ hours
Serves: 5 to 6

Ingredients:

• 3 pounds shoulder of lamb, cut into 1½-inch chunks 2 cloves garlic, peeled and chopped 
• Pinch of pulverized saffron 
• Salt to taste 
• 1 teaspoon ground ginger 
• 1 tablespoon sweet paprika 
• 1/4 cup chopped parsley 
• 1/4 cup salad oil or less 
• 2½ pounds fresh, ripe tomatoes, peeled, seeded, and chopped 
• 1 pound sweet green peppers, grilled, peeled, seeded, and chopped 
• Juice of 1 lemon

Direction: 

1. Trim the lamb of excess fat. 
2. Place in the casserole, along with a mixture of garlic, saffron, salt, spices, and parsley pounded to a paste in the mortar. 
3. Pour in the oil to make a sauce and toss with the meat. 
4. Add 2 cups water, bring to boil, then reduce the heat and simmer 30 minutes. 
5. Add the tomatoes and continue simmering for 2 more hours, stirring from time to time while the tomatoes cook down to a thick puree. 
6. Add the green peppers 10 minutes before serving. 
7. Sprinkle with the lemon juice and serve hot or warm.