Lamb, potato, broad bean & pea tagine

Lamb, potato, broad bean & pea tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
1kg lamb, cut into 5cm chunks
1 onion, peeled and chopped
garlic, crushed
1 large tomato, peeled and chopped
1 teaspoon ground ginger
1 teaspoon saffron threads
1 teaspoon ground coriander
1 1/2 tablespoons mint, finely chopped
sea salt
freshly ground black pepper
cold water
400g baby potatoes, cleaned
100g shelled broad beans
100g fresh or frozen peas

To serve

Quantity Ingredient
thick greek-style yoghurt
* harissa [rid:1562]
whole mint leaves
couscous

Method

  1. Heat the olive oil in a casserole dish or tagine over a medium heat, add the lamb and brown for 5–7 minutes. Transfer the lamb to a plate.
  2. Add onion, garlic and tomato to the casserole dish and soften for 5–7 minutes, then add the ginger, saffron, coriander and mint and cook for 5 more minutes. Season generously with salt and pepper.
  3. Return the lamb to the casserole dish and add enough water to just cover the mixture. Bring to the boil, then lower the heat and simmer, covered, for 1½ hours, or until the meat is tender and the sauce has thickened. Add the potatoes, broad beans and peas during last 20 minutes of cooking.
  4. Serve with a dollop of yoghurt and harissa on top, sprinkle with whole mint leaves and with couscous on the side.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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