Name: Tagine of Lamb with Green Peas and Preserved Lemons
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander; 8 tablespoons olive oil; ½-1 teaspoon each powdered ginger and cumin; ¼ teaspoon powdered saffron; salt; 1.25-1.4 kg/2½-3 lb leg of lamb, cut into 2.5 cm/1 inch cubes; 2 cloves garlic, peeled and chopped; 2 large Spanish onions, peeled and chopped; 2 preserved lemons, cut into quarters, pulp removed; 700 g/1½ lb (4 cups) shelled green peas; 2–4 tablespoons butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This tagine can be made with beef as well. Use shin of beef.

Ingredients

1.25-1.4 kg/2½-3 lb leg of lamb, cut into 2.5 cm/1 inch cubes
2 large Spanish onions, peeled and chopped

Method

Place cubed lamb in an earthenware bowl and add onions, garlic, parsley, coriander, spices, and salt to taste. Add olive oil, mix well and leave to marinate for at least 2 hours, or overnight.
When ready to cook, transfer meat and marinade juices to a tagine or shallow flameproof casserole. Add enough water to just cover meat, and cook over a low heat fo