Tunisian Tagine Of Lamb With Artichoke And Peas

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 lbs lamb, cut in 2 inch pieces
• 3 lbs artichokes
• 3 lbs green peas (can is ok)
• 1 teaspoon ginger
• 1 pinch saffron
• 1 clove garlic
• 3 tablespoons olive oil
• 1 preserved lemon
• 1/2 lb olive (green, red or black)
• 1 bunch parsley
• lemon juice

Recipe

• 1 make a mixture of 2 tbsp.
• 2 olive oil, ginger, saffron, and garlic.
• 3 bath the meat pieces in the mixture until all sides are coated.
• 4 put 1 tbsp.
• 5 olive oil in the center of the tagine and place the meat pieces on top of it.
• 6 clean the artichoke, take out the leaves and the core and only use the heart.
• 7 skin the preserved lemon.
• 8 place artichokes on top of the meat.
• 9 scatter olives on the tagine and then the skin of the preserved lemon.
• 10 squeeze the pulp from inside the lemon all over the vegetables.
• 11 add 1/2 cup water.
• 12 place in a preheated oven at 300 f.
• 13 for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
• 14 then add the green peas and cook for 10 more minutes.
• 15 (if using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) serve with couscous.