Combine the tajine spices with a little water and marinate the lamb pieces in the mixture for 30 minutes.
In a saucepan, sauté the onion and the grated tomato* in the oil for 2 minutes.
Add the lamb with its marinade, the salt, coriander (cilantro) and add a little water.
Bring to the boil and lower the heat.
Cover and simmer.
Trim the okra and cut the zucchini into regular sections.
When the lamb is tender, remove it from the saucepan and keep warm.
Pass the sauce through a fine strainer and return to the saucepan.
Arrange the vegetables in the saucepan and add the cherry tomatoes, chopped coriander and garlic.
Cover and simmer until the vegetables are tender taking care not to stir with a spoon so as not to crush them.
Reheat the lamb and transfer to a serving dish.
Garnish it with the vegetables and coat with the sauce.
*La tomate rapée manque dans la liste des ingredients – quantité ?
CHERMOULA SPICES FOR FISH