Tagine of Lamb with Artichoke and Green Peas

Tagine of Lamb with Artichoke and Green Peas Recipe from Morocco

Region / culture: Morocco | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Tagine of Lamb with Artichoke and Green Peas is a flavorful and aromatic dish that combines tender pieces of lamb with artichokes and green peas, cooked in a fragrant blend of spices. This traditional Moroccan dish is perfect for a special occasion or a cozy family dinner.

History

Tagine dishes have been a staple in Moroccan cuisine for centuries. The word "tagine" refers to both the dish itself and the clay pot in which it is cooked. Traditionally, tagines are slow-cooked stews that are simmered over low heat, allowing the flavors to meld together and create a rich and complex dish.

Ingredients

1.5 kg of lamb meat, cut into pieces
2 kg of artichoke
2 kg of green peas (with fresh beans)
1 tsp of ginger
1 pinch of saffron
1 clove of garlic
3 tbsp of oil
the rind of a preserved lemon
and lemon juice

How to prepare

Pour oil into the pressure cooker and add the pieces of meat. Shake the cooker to coat the meat with oil.
Season with salt and add ginger and saffron. Mix well to ensure the meat is evenly coated.
Add water to the pressure cooker and close the lid.
Clean the artichoke and soak it in water with lemon and vinegar. Cook it in hot oil and salted water along with the meat sauce.
Boil the green peas in water for 10 minutes, then add some of the meat sauce.

Variations

For a vegetarian version, omit the lamb and add more artichokes, green peas, and other vegetables such as carrots and potatoes.
Experiment with different spices, such as cumin, cinnamon, or paprika, to customize the flavor profile of the dish.

Cooking Tips & Tricks

For the most tender and flavorful meat, marinate the lamb pieces in the spice mixture for at least an hour before cooking.

- Be sure to brown the meat before adding the liquid to the pressure cooker, as this will help seal in the juices and create a more flavorful dish.

- Adjust the seasoning to taste, adding more salt, ginger, or saffron as needed.

- To prevent the artichokes from discoloring, soak them in water with lemon and vinegar before cooking.

Serving Suggestions

Serve the Tagine of Lamb with Artichoke and Green Peas over couscous or with crusty bread to soak up the flavorful sauce.

- Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness.

Cooking Techniques

Pressure cooking is a quick and efficient way to tenderize the meat and infuse it with the flavors of the spices and vegetables.

Ingredient Substitutions

If artichokes are not available, you can use frozen artichoke hearts or substitute with zucchini or eggplant.

- Green peas can be replaced with other legumes, such as chickpeas or lentils.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the Tagine of Lamb with Artichoke and Green Peas in a traditional Moroccan tagine pot for an authentic touch. - Garnish with lemon wedges and a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp and refreshing salad, such as a Moroccan carrot salad or a simple cucumber and tomato salad.

- Serve with a glass of Moroccan mint tea or a bold red wine, such as a Shiraz or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and potassium, thanks to the artichokes and green peas.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to the ingredients used.

Summary

This dish is a well-balanced meal, providing a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Tagine of Lamb with Artichoke and Green Peas is a delicious and comforting dish that brings together the flavors of tender lamb, artichokes, and green peas in a fragrant and aromatic sauce. This traditional Moroccan recipe is perfect for a special occasion or a cozy family dinner, and is sure to impress your guests with its rich and complex flavors. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tagine of Lamb with Artichoke and Green Peas. It was many years ago, when I was just a young girl living in a small village nestled in the hills of Morocco. My grandmother, who was known throughout the village for her culinary skills, had passed down her knowledge of traditional Moroccan cooking to me. I spent countless hours watching her prepare meals in our humble kitchen, soaking up every bit of wisdom she imparted.

One day, while exploring the bustling market in the nearby town, I came across a stall selling beautiful artichokes and vibrant green peas. Intrigued by their freshness, I struck up a conversation with the vendor who shared with me the recipe for a delicious tagine that incorporated both ingredients. As soon as I heard the ingredients and the aromatic spices that went into the dish, I knew I had to try making it myself.

I rushed home with a basket full of artichokes and green peas, eager to try out my newfound recipe. As I gathered the rest of the ingredients - tender lamb, fragrant saffron, earthy cumin, and a medley of fresh herbs - I felt a sense of excitement and anticipation building within me. This was going to be a special dish, one that would showcase my skills as a budding cook.

I carefully followed the steps outlined by the vendor, layering the ingredients in a traditional tagine pot and allowing them to simmer and meld together over a low flame. The rich aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

When the tagine was finally ready, I scooped out a generous portion onto a plate and took my first bite. The flavors exploded in my mouth - the tender lamb, the creamy artichokes, the sweet peas, and the fragrant spices all coming together in perfect harmony. I knew then that this recipe would become a staple in my repertoire, a dish that would be passed down through generations in my family.

Over the years, I have continued to perfect the recipe for Tagine of Lamb with Artichoke and Green Peas, adding my own personal touches and variations to make it truly my own. I have shared it with friends and family, who have all marveled at its deliciousness and complexity. Each time I prepare this dish, I am transported back to that moment in the market when I first discovered it, a young girl with a passion for cooking and a hunger for new experiences.

As I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the many people and places that have influenced my culinary skills. From my grandmother's teachings to the vendor in the market, each encounter has shaped me into the cook I am today. And while I may never fully understand the magic that goes into creating a perfect tagine, I know that with each bite, I am honoring the traditions and flavors of my homeland.