Peas & Artichoke Moroccan Lamb Tagine

You can easily half the ingredients to this recipe to make less if you are not a
big family like us ;).

Remember that this recipe uses only the bottom bit of the artichoke which is
referred to as the heart. If you plan to use fresh artichokes, which taste so
much better, they need to be cleaned
[https://www.thespruceeats.com/how-to-trim-fresh-artichoke-hearts-2216953] and
prepared if not already. Frozen artichoke bottoms may also be used if you can't
get your hands on fresh ones.

In this Moroccan tagine, the peas are typically cooked until very tender.
Stewing the peas like this allows them to properly absorb the full flavour of
the sauce. The meat should be soft but intact and gravy must be absorbed into a
slightly thick stew-like consistency. Take note that you will need to allow more
time to achieve these results if using a Dutch oven or pot, and even more time,
if slow-cooking in a traditional tagine pot.

Serve with some freshly baked Moroccan
breadhttps://www.thespruceeats.com/basic-moroccan-white-bread-recipe-khobz-2394386 for
scooping up the sauce and vegetables.

Servings: 8 people

Author:

Prep Time
20 minutes

Cook Time
1 hour, 10 minutes

Total Time
1 hour, 30 minutes

Course:

Main Course

Cuisine:

Moroccan

Keywords:

peas artichokes spring recipes

Instructions

1 Combine the meat, onions, garlic, olive oil, herbs and spices (except for the
saffron threads) into a pressure cooker or wide & heavy conventional pot. Cook
over medium heat, uncovered and stirring occasionally for about 10 minutes. Turn
the meat over while stirring to ensure all sides are browned.
2 When the meat is browned, add about 3 cups of water to the pot & 2-3 preserved
lemon strips if using then cover. If using a pressure cooker, close the pressure
lid and apply the whistle top and increase the heat to high until pressure is
achieved with the whistling. Then reduce the heat to medium-low and cook with
pressure for 25 minutes.
3 If using a conventional heavy pot, after adding the water, cook over high heat
until the water is boiling then cover and let simmer cook for 30 to 60 minutes
depending on your meat type & size. Just make sure the meat is super soft but
not separating from the bone.
4 Release the pressure from the pressure cooker by removing the whistle (I speed
up this process by placing the pressure cooker under a cold running tap) Then
remove the lid. I like to check the meat at this point. If it's too soft to
continue cooking with the veggies I remove it and place it on a plate to add
back in later. If it's not too soft and can handle more cooking, I leave it in.
5 Add the peas, artichoke hearts and crushed saffron threads. If the liquid in the
pot is not level with the vegetables, add a little more water. Check the
seasoning and adjust accordingly. Cook until the liquid is boiling, then cover
and simmer for 25 to 30 minutes or until the vegetables are tender & sauce is at
the right consistency.
6 If you are using a pressure cooker, you do have the option of bringing it back
to pressure with the veggies for only a further 12 to 15 minutes, however, I
don't find it easy to get the right sauce consistency this way as you would if
cooking in a traditional clay tagine. This method tends to leave the sauce
slightly more runny. If this happens, you will have to simmer for longer to
reduce the liquid or until a rich sauce has formed. And this defeats the purpose
of trying to save time and also may overcook the veggies! So, in conclusion,
it's best to save time in cooking the meat under pressure in a pressure cooker
but then simmer the veggies over a low heat for that perfect texture and
consistency of the sauce. The results will taste just as good as cooking it in a
real traditional clay tagine!
7 There are 2 main ways to serve this, the first is to place the succulent meat
pieces in the middle of the plate and circle the artichoke hearts all around it,
spoon the stew sauce over the meat and artichoke filling the artichoke cups with
the soft stewed peas. you may garnish by placing a sliced preserved lemon over
each artichoke cup.
8 Or you can serve a meat layer first, then top it with the artichoke hearts
filled with peas.

Peas & Artichoke Moroccan Lamb Tagine

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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