Lamb Tagine With Olives and Mushrooms

0 Sauté Mushrooms: Heat 1 tablespoon olive oil in a dutch oven over medium-high heat until shimmering. Add mushrooms and sauté over high heat. Season with a pinch of salt, and transfer to a plate using a slotted spoon.
1 Brown the Lamb: Pat lamb pieces dry with paper towels and season with salt. Set aside. In the same dutch oven, add remaining olive oil and heat over medium-high heat. Add the lamb and brown on all sides for about [timer minutes=10]10 minutes[/timer]. Using a slotted spoon, transfer the meat to a plate.
2 Sauté Aromatics: In the same pot, add the chopped onion and sauté until softened and translucent, about [timer minutes=8]8 minutes[/timer]. Add grated garlic, grated ginger, and stir until aromatic, about [timer minutes=2]2 minutes[/timer].
3 Add Spices: Return the meat to the pot. Add all the spices (ras el hanout, paprika, ground cumin, turmeric, and black pepper) and stir until fragrant, about [timer minutes=2]2 minutes[/timer].
4 Add Tomatoes: Add chopped tomatoes and tomato paste. Stir and cook until the tomatoes are softened, about [timer minutes=5]5 minutes[/timer].
5 Simmer the Meat: Add 2 cups of water and bring to a boil. Reduce heat, cover with a lid, and let it simmer until the meat is almost done, about [timer minutes=105]1¾ hours[/timer] (time may vary). Check occasionally and add water as needed to prevent the sauce from thickening too much and burning.
6 Add Vegetables: Add diced potatoes, roasted mushrooms, olives, preserved lemon, and lemon juice. Stir and adjust seasoning as per taste. Cover with a lid and let it simmer until the meat is well done and potatoes are cooked, about [timer minutes=20]20 minutes[/timer].
7 Adjust Consistency: Check the sauce's consistency and evaporate it if it's too thin or add water as needed.
8 Garnish and Serve: Top with chopped cilantro and serve immediately with couscous and flatbreads.