Tagine Malsouka

• 500 g (1 lb) lean lamb, cubed
• 2 tablespoons oil

In a saucepan, brown the meat in 2 tablespoons oil. Add soaked and drained haricot beans, cover with water, and season to taste with pepper, saffron if used, and cinnamon. Bring to the boil and simmer slowly and gently, covered, for about 2 hours, or until the beans are soft, the meat tender and the