2. Tagine of vegetables Heat the butter
on the stove in an ovenproof casserole
dish. Add the remaining dukka and stir
over the heat for a few minutes. Add
the vegetables and stir well. Sprinkle
the saffron strands over the top and add
125ml water. Remove from the heat and
cover with a lid. Bake in a preheated
oven for about 30 minutes or until the
vegetables are tender. Sprinkle with the
fresh herbs and nuts just before serving.
3. Cook the lamb over medium-hot coals on the braai, turning frequently until
it is cooked to your liking. Remove the foil from the bones. Allow the meat to rest for 10 minutes, then carve and
serve with the vegetables.
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