A great combination of seasonal fresh vegetables and lamb. This recipe works well with beef.
500 grams lamb
2 red onions
2 tablespoons sunflower oil
1⁄2 a tablespoon ground black pepper 1⁄2 a tablespoon ground ginger
1⁄4 a teaspoon ground saffron
Salt, to taste
About a tablespoon each cinnamon and sugar to sprinkle on top
Slice one of the red onions and lay flat on the bottom of a medium-sized tagine. Dice the lamb into 2 centimetre cubes and throw that in too. Sprinkle with the spices, a pinch of salt, and pour over the sunflower oil. Cover and cook over medium heat for 20 minutes. Turn the meat occasionally to brown on all sides. Pour in 2 cups of water and cover again. Let the tagine cook for half an hour while you thinly slice the remaining red onion and the tomato. Uncover the tagine and arrange the sliced red onion and tomato on top of the meat in a circular pattern. Then top with a generous sprinkling of salt, cinnamon, and sugar. Cook for another 20 minutes and serve with khobz.