Mix the carrots, celery and onion and place in the bottom of the tagine. Rinse the sliced lamb knuckles, pat dry, and toss them with your spice blend (in the tagine lid to save on washing up). Arrange the lamb on top of the vegetables. Spoon the chopped tomatoes (or 1 cup of home-made tomato puree) over the lamb. Place the whole chillies between the lamb pieces. Cover with the lid, and cook in a slow oven for 2 to 3 hours. Place the lid at a slight angle to allow steam to escape if necessary. Add the red peppers, olives and fresh thyme half an hour before the end of cooking. Serve with couscous or rice.
Don’t have a tagine? Try Anne Rimbault.