Moroccan · Tagines
Lamb Tagine with Artichokes & Peas
A spring tagine that takes advantage of Morocco's artichoke season, braising lamb slowly with tender artichoke hearts and sweet peas in a saffron-ginger sauce brightened with fresh coriander.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g lamb shoulder, cubed
- 4 fresh artichoke hearts, halved (or frozen)
- 200 g fresh or frozen peas
- 1 onion, grated
- Pinch saffron, 1 tsp ginger, 1/2 tsp turmeric
- 3 tbsp olive oil
- Handful coriander, chopped
- Salt
Method
- 1
Brown the lamb
Warm the oil and brown the lamb pieces lightly, then add the grated onion, saffron, ginger, turmeric and salt.
- 2
Braise
Add 300 ml water, cover, and simmer over low heat for 60–70 minutes until the lamb is nearly tender.
- 3
Add artichokes
Stir in the artichoke hearts and cook covered for 15 more minutes.
- 4
Add peas
Add the peas and cook a final 5–10 minutes until everything is tender and the sauce has reduced.
- 5
Finish
Stir through the chopped coriander just before serving.
- 6
Serve
Serve with bread or plain couscous.
Chef's tips
- If using fresh artichokes, rub cut surfaces with lemon to prevent browning while you work.
- Add peas last — they only need a few minutes and turn dull and grey if overcooked.
Frequently asked questions
Can I use frozen artichoke hearts?
Yes, frozen artichoke hearts work well and save considerable prep time — no need to thaw before adding to the tagine.