Moroccan Lamb Tagine with Artichokes and Sweet Peas
The Moroccan lamb Tagine with artichokes and sweet peas is another treasure of Moroccan cuisine! It has an amazing array of fragrant spices paired with tender meat and a citrusy flavor! Not only is it incredibly flavorful, but it also makes an inviting meal for the whole family to enjoy. Try this artichoke and sweet pea tagine, and you will see what I mean!Â đŸ˜‹
Equipment
- a Tagine pot, dutch oven (Cocotte), or a deep cast-iron skillet with a lid.
Ingredients
- 2 lbs beef or lamb
- 3 Tbsp olive oil
- 1/2 cup lukewarm water (if and as needed)
Vegetables
- 3-4 large artichokes
- 2 garlic clovers (minced)
- 2 cups frozen sweet peas
- 1 cup chopped onions
- 1 medium-sized preserved lemon (or Meyer lemons)
Spices
- 1/2 tsp salt (to be adjusted later)
- 1/4 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp ground ginger
Instructions
- Preheat a Dutch oven or tagine pot on medium-low for 5 minutes.
- Put in the onions, garlic cloves, and olive oil. Sauté 3-5 minutes, or until the onions soften.
- Add the beef or lamb, followed by all the spices. Stir, cover, and cook for 5-10 minutes or until the meat is browned.
- Add the frozen peas, preserved lemons, and half a cup of water. Stir, cover, and cook for 15-20 minutes.
- Check often and add water if needed—be careful not to add too much, or the sauce will be runny. (add 1/4 cup at a time).
- Meanwhile, cut and clean your artichokes. (See instructions.)
- Add the artichokes. Cover and cook for 20-30 minutes or until the artichokes are tender.
- Serve your Tagine hot with a slice of Moroccan bread or a baguette. Bessaha!
Cleaning and Cutting Fresh Artichokes
- Rinse and pat dry your artichokes using a kitchen towel.
- Using sharp scissors, remove the thorny tips from the leaves (if any).
- Using a sharp knife, cut about an inch off the top of the artichoke, as well as the artichoke's stem.
- Rub a lemon onto all the exposed areas to prevent them from turning brown. Then, remove all the outer leaves using the knife.
- Head to the center of the artichoke to remove that fuzzy inedible "choke." Start with a metal spoon to scrape the fuzz, then use the knife to remove any stubborn excess.
- Using the knife, peel the remaining stems off the artichoke edges, and Keep that lemon handy to rub onto the artichoke as needed.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Heat leftovers on the stovetop with water to avoid burning; do not microwave.