Pomegranate & date lamb tagine, 2 thumbs up!

Ingredients

• 900 g lamb - cut into chunks
• 3 medium onions - sliced
• 2 cloves garlic - pressed
• 2 tablespoons ginger - grated
• 1 tablespoon harissa
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoons cinnnamon powder
• 1 pinch saffron
• 2 1/2 cups pomegranate juice
• 2 small preserved lemons - quartered
• 3/4 cup dates
• Salt
• Pepper
• A handful fresh mint - coarsely chopped
• A handful fresh parsley - coarsely chopped
• Pomegranate seeds  (for garnish)
• Small preserved lemons

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Preparation

• Heat up a bit of oil in a pan. Add lamb and brown all sides. Leave aside for later use.
• Heat up a bit of oil in a pressure cooker pot/ regular pot. Add onions, saute until softened.
• Add browned lamb, garlic, ginger, harissa, the spices and saffron. Stir to mix. Fry until fragrant. Pour in pomegranate juice, preserved lemons and dates.
• Cover and leave to cook under pressure for 30 minutes. Remove cover, leave to simmer until sauce is reduced (about 30 minutes).
• Season with salt and pepper. Toss in mint and parsley.
• Serve with some herb and pine nut couscous.