Lamb Tagine with Peas, Preserved Lemon, and Olives

Name: Lamb Tagine with Peas, Preserved Lemon, and Olives
Yield: serves 6
Ingredients: 2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes; 2 tablespoons vegetable oil; 1 onion, chopped; Salt and pepper; 1 teaspoon ground ginger; A good pinch of chili powder or chili flakes (optional); 1/4 teaspoon powdered saffron; 4 cups shelled fresh peas or frozen petits pois, defrosted; 2 tomatoes, peeled and chopped; Peel of 1 preserved lemon, or more (see page 459), cut into pieces; 12 green olives

December 9, 2011

Here is another Moroccan tagine. Buy the peas fresh and young, in the pod, when you can. Some supermarkets sell fresh shelled ones that are young and sweet, and frozen baby peas—petits pois—are also perfect to use.

Recipe notes

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