Lamb Tagine with Artichokes and Peas Recipe
Lamb Tagine with Artichokes and Peas
Flavors of Morocco
Total time: more than 2 hours
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Difficulty: Easy
Chef's Note



Ingredients for 6-8 servings
- 1.5 kg (3 lb.) Lamb, cut into pieces
- 2 kg (4 1/2 lb.) Artichokes
- 2 kg (4 1/2 lb.) Peas or fresh beans
- 1 tsp. ginger
- A pinch of Saffron
- 1 clove of garlic
- 3 tbsp. oil
- Peel of a preserved lemon
- A handful of olives
- Juice of 1 lemon
  1. Pour the oil into a deep pot or Dutch oven; lightly sauté the lamb; season with salt and add the ginger and saffron. Mix well, cover with water and put the lid on. Cook for 15 minutes, checking occasionally to see if more water is required.
  2. Meanwhile, clean the artichokes and place the hearts into acidulated water. Cook them in boiling salted water to which some of the meat cooking liquid has been added, for 15-20 minutes.
  3. Cook the peas in boiling water for 10 minutes, then add a little of the cooking liquid.
  4. Place the meat and sauce into a tagine; garnish with the artichokes and peas; put into a 180° C (350° F) oven and cook for 60 to 90 minutes or until the meat is tender.
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