Lamb Tagine With Potatoes And Peas Recipe

Name: Lamb Tagine With Potatoes And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks (3 pounds 5 ounces/1.5 kg total); 2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges; 2 cloves garlic, finely chopped; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon finely ground black pepper; Good pinch of saffron threads; Sea salt; 1/4 cup (60 ml) extra-virgin olive oil; 1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped; 1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped; 1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium; 9 ounces (250 g) fresh or thawed frozen petits pois (see Note); Moroccan bread, for serving

Servings: persons

4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
2 cloves garlic, finely chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
Good pinch of saffron threads
Sea salt
1/4 cup (60 ml) extra-virgin olive oil
1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
9 ounces (250 g) fresh or thawed frozen petits pois (see Note)
Moroccan bread, for serving

1
Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
2
When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
3
Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 lamb shanks (3 pounds 5 ounces/1.5 kg total), 2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges, 2 cloves garlic, finely chopped, 1 teaspoon paprika, and more.

Yes, Lamb Tagine With Potatoes And Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Tagine With Potatoes And Peas

How did you like this recipe?

Frequently Asked Questions