Salam brothers and sisters

This is my maman's special tajine. My family is from Setif.
I have photos, but how I post.

Ingredients:

2 lb of boneless lamb from the shoulder or leg, cut into 2-1/2” pieces

1 lb of carrots, trimmed and cut into 2-1/2” cylinders, slice cylinders in half length wise, then quarter

1 lb of zucchini, trimmed and cut the same size and shape as carrots

1 lb turnips, trimmed and cut into wedges.

1 cup dried chickpeas soaked in water overnight or one can (we used canned this time, because we forgot to soak dried chick peas the night before)

2 medium onions, diced.

5 cloves of garlic, minced

4 Tb Tomato Paste

½ ts Saffron

Spice Blend to taste, I used 3 tablespoons this time.

Salt and Pepper to taste.

Olive Oil

Harissa to taste

2 Tb flat leaf parsley or cilantro, chopped.

Method:
1. Season the lamb with salt and pepper and brown in a hot pan with a little Olive Oil. Do this in small batches.

2. Sautee the onions and garlic in a dutch oven with a little olive oil for a few minutes until they are translucent.

3. Add the browned lamb and chickpeas with enough water to cover. Bring to a boil, reduce heat and let simmer. Add salt and pepper to taste. Add ½ tablespoon of the spice mixture and the tomato paste. Cook for 1 to 1 1/2 hours.

4. Add the remaining spice mixture, ½ tablespoon of harissa, carrots and turnips, cook for about 10-15 minutes, than add the zucchini cook for 5-10 minutes.

5. The saffron is added during the last 10 minutes of cooking. The broth should be of a soupy consistency. Sprinkle in fresh herbs at the last minute.

Tip or truc: again I added the spices in layers throughout the cooking process for the same reasons I noted with the Poulet au Citron. I also add harissa in layers too. Slow cooking harissa in a tagine mellows out the heat and bite of peppers, adding a deep undernote of flavor, adding more towards the end adds a fresher layer with more bite. Of course harissa can be served as a table condiment for diners to add even more.