Moroccan · Main course
Lamb Tagine with Artichokes, Peas & Preserved Lemon
A spring tagine that turns up on Marrakech tables when artichokes and fresh peas are in season. Lamb is braised in a saffron-ginger sauce until tender, then the vegetables are folded in near the end so they stay bright and grassy against the rich meat. Preserved lemon and green olives lift the whole dish with their salty tang.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g lamb shoulder, cut into chunks
- 2 onions, finely grated
- 3 garlic cloves, crushed
- 1 tsp ground ginger, 1/2 tsp turmeric, black pepper
- Generous pinch of saffron, bloomed in warm water
- 4 fresh artichokes, trimmed to hearts (or 6 prepared hearts), rubbed with lemon
- 200 g fresh or frozen peas
- 1 preserved lemon, rind sliced
- 100 g cracked green olives, rinsed
- 3 tbsp olive oil, 1 bunch coriander and parsley, salt
Method
- 1
Season the lamb
Rub the lamb with the grated onion, garlic, ginger, turmeric, saffron water, pepper and salt.
- 2
Braise
Warm the oil in a tagine or heavy pot, add the lamb and marinade and a herb bundle, cover with about 300 ml water and simmer gently 70–80 minutes until the meat is tender and the sauce is fragrant.
- 3
Prep the artichokes
Meanwhile trim the artichokes down to the pale hearts, removing the choke, and keep them in lemon water so they don't blacken.
- 4
Add the vegetables
Nestle the artichoke hearts into the sauce and cook 15 minutes, then add the peas, preserved-lemon rind and olives and cook 8–10 minutes more until everything is tender but the peas stay green.
- 5
Serve
Reduce the sauce a little if loose, scatter with fresh coriander and serve from the tagine with bread.
Chef's tips
- Keep trimmed artichokes in lemon water until they go in the pot, or they oxidise and turn grey.
- Add the peas late so they keep their fresh colour and don't turn to mush against the long-cooked lamb.
- Rinse the olives to tame the brine before they join the sauce.
Frequently asked questions
Can I use frozen or jarred artichokes?
Yes. Prepared artichoke hearts (frozen or in brine, well rinsed) save the fiddly trimming and work well — add them a little later since they are already partly cooked.
What season is this tagine from?
It is a spring dish, made when fresh artichokes and peas appear in the souks. Out of season, frozen peas and prepared artichoke hearts let you make it year round.