Lamb Tagine with Peas and Tomatoes

This is a delicately spiced dish that perfectly highlights new season lamb and fresh peas (although frozen peas are delicious too)

¼ tsp Cayenne Chilli powder, organic
1 stick Cinnamon quills, organic
2 tsp Ground Cumin, organic
1 tsp Sweet Paprika, organic
1 pinch Saffron, organic
4 tbsps olive oil
2 medium red onions, roughly chopped
2 tomatoes, roughly chopped
750g lamb shanks, or neck of lamb (on the bone)
1 litre cold water
1 Good pinch of saffron, infused in 2 tbsps boiling water
500g fresh peas (if you use frozen peas, add later to adjust the cooking time)
salt and pepper

In a large saucepan, put the olive oil, the cumin, cinnamon stick, paprika, Cayenne, onion and chopped tomatoes, salt and pepper over a medium heat. Cook for 10 min stirring occasionally.
Infuse the saffron in 2 Tbsp of boiling water.
Then add the meat and the cold water with the saffron infused water. Cover and cook for 1 1/2 hrs or until the meat is almost tender. Add the peas and cook uncovered for a further 20-30 min until the lamb is soft and the peas sweet. Check the seasoning and adjust to taste.

Serve with couscous or bread.

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