Tunisian Tagine of Lamb with Artichoke and Peas

This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.

• Ready In: 3 hrs 20 mins
• 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

1. Make a mixture of 2 Tbsp.
2. olive oil, ginger, saffron, and garlic.
3. Bath the meat pieces in the mixture until all sides are coated.
4. Put 1 Tbsp.
5. olive oil in the center of the tagine and place the meat pieces on top of it.
6. Clean the artichoke, take out the leaves and the core and only use the heart.
7. Skin the preserved lemon.
8. Place artichokes on top of the meat.
9. Scatter olives on the tagine and then the skin of the preserved lemon.
10. Squeeze the pulp from inside the lemon all over the vegetables.
11. Add 1/2 cup water.
12. Place in a preheated oven at 300 F.
13. for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
14. Then add the green peas and cook for 10 more minutes.
15. (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.