Lamb Tajine with Preserved Lemons and Black Olives

• 600 g boneless lamb shoulder, fat removed
• 40 g black olives, stones removed
• 20 g fresh gingerroot
• 2 salt-preserved lemons
• 2 cloves garlic
• 5 sprigs fresh coriander leaves
• 5 sprigs fresh flat-leaf parsley
• 1 ActiFry spoon ground ginger
• 2 doses saffron (strands or powder)
• 1 ActiFry spoon cornflour
• 100 ml dry white wine
• 1 ActiFry spoon olive oil
• Salt, pepper

Thin the cornflour with 100 ml of water and add the wine. Mix the saffron with 50 ml of warm water. Cut the lamb shoulder into cubes (each about 30 g). Peel and slice the gingerroot and the onion. Peel and mince the garlic. Cut the preserved lemons into quarters. Remove the flesh, saving only the rind; finely slice the latter. Cut the olives in half.

Put the gingerroot, garlic and onions in the ActiFry and cook for 5 minutes. Add the meat and cook for another 5 minutes.

Add the other ingredients (olives, lemon, saffron, wine, water and cornflour) and cook for another 5 to 10 minutes, depending on how cooked you like your meat. Add the chopped herbs right before serving.