Tunisian Tagine of Lamb with Artichoke and Peas

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READY IN: 3hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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