Lamb tagine with peas and preserved lemons

Today I thought I would make a dish from one of my favourite cookbooks, The Food of Morocco.

I decided to make a lamb tagine with peas and preserved lemons. It takes an hour and forty minutes to cook but only about ten minutes to prepare. I love dishes where you sit around for most of the time but they taste like you've slaved over them. These are the ingredients

This is the method

This is how my one turned out.