Moroccan Lamb Tagine with Tender Potatoes and Fresh Green Peas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 lbs lamb shoulder, cut into chunks

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

Salt and pepper, to taste

3 medium potatoes, peeled and cut into chunks

1 1/2 cups fresh or frozen green peas

2 cups water or lamb broth

A handful of chopped fresh cilantro and parsley (optional for garnish)

Optional: pinch of saffron threads (for added aroma and authenticity)

 

Instructions:

1. Sear the Lamb:

In a large tagine base or heavy-bottomed pot, heat olive oil over medium-high heat.

Add lamb chunks and brown on all sides (about 5–7 minutes). Remove and set aside.

 

2. Sauté Aromatics:

In the same pot, add the chopped onion. Cook until soft and golden, about 5 minutes.

Add garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Cook for 1 minute until fragrant.

 

3. Simmer the Tagine:

Return lamb to the pot. Stir to coat with spices.

Add 2 cups of water or broth (and saffron if using). Bring to a simmer.

Cover and reduce heat to low. Let it cook gently for 1 hour.

 

4. Add Vegetables:

Add potato chunks to the tagine. Stir gently, cover again, and cook for another 30 minutes, or until both lamb and potatoes are tender.

 

5. Final Touch – Add Peas:

Stir in green peas and simmer for another 10 minutes uncovered, just until peas are tender and sauce has slightly thickened.

 

6. Garnish & Serve:

Sprinkle with chopped cilantro and parsley before serving.

Serve hot with Moroccan bread (khobz) or over couscous.