Lamb Tagine with Potatoes and Peas

Name: Lamb Tagine with Potatoes and Peas
Yield: serves 6
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

December 9, 2011

The best lamb to use for this tagine is either boned shoulder or neck fillet. Trim away some of the excess fat before cooking. Some supermarkets sell fresh shelled peas, which are young and sweet, but frozen petits pois will also do very well. If the olives are very salty, soak them in water for up to an hour.

Recipe notes

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