A very easy tagine that requires only the simplest ingredients to create a tasty Moorish stew with a definite tangy lemon punch.

Ingredients

• 500 grams diced shoulder pork
• 1 red onion, peeled and diced
• 1-2 tablespoons Moroccan seasoning (your favourite brand)
• ½-1 lemon, washed and diced (seeds removed)
• ½-1 teaspoon ground black pepper
• 1 cup chicken stock
• 8-10 black olives, optional

Method

1. Heat a large, deep frying-pan with a good dash of oil and brown the pork well. Add the onion and spice mix and toss, cooking for about 2 minutes or until fragrant.
2. Add the lemon, pepper and chicken stock, stirring well to lift any sediment from the bottom of the pan. Cover.
3. Cook over a low heat for about 30-45 minutes, stirring occasionally until the meat is tender. Scatter in the olives, if using, and serve with couscous and green vegetables.