Lamb and Artichoke Tagine with Green Peas
DESCRIPTION
A savory Moroccan dish.
INGREDIENTS
- 3 lbs lamb (cubed)
- 4 cups water
- 8 artichoke hearts (fresh or frozen)
- 2 lbs green peas (or two 15 oz-cans)
- 1/2 tsp salt
- 1 tsp ginger
- 1 pinch saffron
- 1 clove of garlic
- 3 tbsp olive oil
- 1 peel preserved lemon
INSTRUCTIONS
- In a saucepan, add 1 cup of water and blanch the artichoke hearts. Remove them and set aside. Repeat the process with the green peas.
- In a large bowl mix the oil with the salt, ginger, saffron, garlic, and lemon. Add the lamb and coat it with the oil and spice mix. Place in a large saucepan, add remaining water, cover and cook at medium heat for 30-40 minutes.
- When the meat is tender, add the artichokes, then the sweet peas and cook for an additional 15 minutes.
Notes
Note: If you don’t own a tagine, you can always use a slow cooker, Dutch oven or pot.
NUTRITION
Calories: 285kcal
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