Jul 21, 2012

Moroccan Lamb Tajine\Tagine with Peas and Artichokes

To me, this is Moroccan cooking at its best. I guess you can call it Moroccan comfort food. The sauce is like that of a pot roast, smooth and savory on the palate.

I used frozen artichokes, which are lest costly than the fresh ones.  Plus it is quicker to use the frozen. I used frozen peas as well.  


2 lbs of lamb
2 onions, chopped or sliced thin
2 garlic cloves, minced
2-3 tbs olive oil
1 tsp paprika
1 tsp ginger
3 tbs Italian parsley and cilantro, chopped fine
salt\pepper to taste
1 lb of artichiokes
2 cups of peas
1 tbs ghee or clarified butter, optional

Place the tagine on medium heat.  Add the oil and when hot add the lamb, onions, parsley, cilantro and spices.  Simmer for about 5 minutes.  Then add enough water to cover the meat.  Cover and simmer until the meat is tender.  For about 1 to 1 1/2 hours. If the sauce starts to get too thick add a bit more water, but not so much that the sauce is thin. Once the meat is cut easily with a fork add the peas and then artichokes on top.  Cover and simmer until the vegetables are tender.  Maybe 10-15 minutes more.  Serve with crispy bread.  Enjoy!