LAMB AND PEA TAGINE

Lamb and Pea Tagine image

Provided by JustJanS

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 kg lamb, cut into 5cm pieces (2 inch)
2 tablespoons olive oil
1 onion, chopped
salt and pepper
1 teaspoon ground ginger
1 teaspoon harissa or 1/2 teaspoon chili powder
1 pinch saffron strand
500 g peas, frozen are OK
2 tomatoes, peeled and chopped
1 preserved lemon, rinsed, flesh cut into pieces (or more)
12 black olives
2 tablespoons chopped coriander, to serve (cilantro)

Steps:

Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
Cover with water and cook, covered, for 1½-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
Serve with warmed flat bread and over cous cous if you wish.

Nutrition Facts : Calories 576.2, Fat 33.4, SaturatedFat 11.4, Cholesterol 132, Sodium 204.4, Carbohydrate 25.7, Fiber 8.6, Sugar 10.2, Protein 42.8