Low Carb Lamb Tagine

This is really just a recipe published by someone else, but I have made a few small changes to make it low carb and simplified it a bit.

Here it is on the taste.com.au website.

So I used lamb pieces from my butcher. 1.5 kg is a huge amount. I think I would use about 1 kg next time.
I did not add the honey or the butter. I don't have a problem with the butter from a diet perspective, but this dish was fatty enough as it was. The Taste recipe involves removing the meat from the sauce at the end and reducing the sauce with the butter. This seems like a nice thing to do, but I did not bother - it looked great as it was. Also I added everything at the start of cooking rather than in stages with the exception of the olives which I threw in at the end and allowed to heat through.

I served it with steamed vegetables and it was delicious. Will definitely be making this again.