Mutton and cheese tagine

Directions

1. Season the meat with cinnamon, salt and black pepper.

2. Heat the oil in a tagine (or an oven-proof casserole) and use to fry the meat until well browned.

3. Add the onion and fry for a few minutes more then pour int just enough water to cover.

4. Bring to a simmer, add a lid and cook gently for 60 minutes, or until the mutton is very tender.

5. Bring a pan of water to a boil, add three of the eggs and boil until hard.

6. When done, peel the eggs then slice in half lengthways and set aside.

7. When the mutton is tender, shred the meat and add to a bowl with the flaked tuna.

8. Grate in the cheeses and mix in the cottage cheese.

9. Season to taste with salt and black pepper then crack in the raw eggs, one at a time, stirring thoroughly to combine after each addition.

10. Pour the mixture into a buttered baking dish then set in an oven pre-heated to 170°C and bake for 40 minutes, or until golden brown on top and set through.

11. Garnish with the sliced eggs and lemon slices and serve immediately.

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