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: 3 tablespoons extra virgin olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 teaspoon ground ginger; 1/2 teaspoon saffron threads; 3 pounds boned shoulder or neck fillet of lamb, cut into 6 to 8 pieces; Salt and black pepper; 2 pounds new potatoes, peeled; 1 pound fresh young peas (shelled weight) or frozen petits pois, defrosted; Peel of 1 to 1 1/2 preserved lemon (optional) (see page 7); 16 or more green olives; 2 tablespoons chopped coriander; 2 tablespoons chopped flat-leaf parsley

Servings: persons

3 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon ground ginger
1/2 teaspoon saffron threads
3 pounds boned shoulder or neck fillet of lamb, cut into 6 to 8 pieces
Salt and black pepper
2 pounds new potatoes, peeled
1 pound fresh young peas (shelled weight) or frozen petits pois, defrosted
Peel of 1 to 1 1/2 preserved lemon (optional) (see page 7)
16 or more green olives
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley

1
Heat the oil in a wide pan or casserole.
2
Put in the onion, garlic, ginger, saffron, and meat.
3
Cook on low heat for about 5 minutes, turning over the meat.
4
Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
5
Add the potatoes, cutting any large ones in half.
6
Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender.
7
Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
8
Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.

1454

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.

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

You need 13 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 onion, chopped, 2 garlic cloves, crushed, 1 teaspoon ground ginger, 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

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