Tunisian Tagine of Lamb with Artichoke and Peas
- Ready In:
- 3hrs 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs lamb, cut in 2 inch pieces
- 3 lbs artichokes
- 3 lbs green peas (can is OK)
- 1 teaspoon ginger
- 1 pinch saffron
- 1 clove garlic
- 3 tablespoons olive oil
- 1 preserved lemon
- 1⁄2 lb olive (green, red or black)
- 1 bunch parsley
- lemon juice
directions
- Make a mixture of 2 Tbsp.
- olive oil, ginger, saffron, and garlic.
- Bath the meat pieces in the mixture until all sides are coated.
- Put 1 Tbsp.
- olive oil in the center of the tagine and place the meat pieces on top of it.
- Clean the artichoke, take out the leaves and the core and only use the heart.
- Skin the preserved lemon.
- Place artichokes on top of the meat.
- Scatter olives on the tagine and then the skin of the preserved lemon.
- Squeeze the pulp from inside the lemon all over the vegetables.
- Add 1/2 cup water.
- Place in a preheated oven at 300 F.
- for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
- Then add the green peas and cook for 10 more minutes.
- (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.
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RECIPE SUBMITTED BY
I live in a small town in southeast Ohio. I am the support system for my husband of 23 years and my 17 year old son. My talents include packing suitcases and finding things. I am also the resident fashion police. I just got a new kitchen and love to cook. I like to read cookbooks even if I don't make the recipes included in them. My husband and I enjoy traveling and trying new restaurants. About every couple of months I have to have a city fix.