About This Dish
A springtime celebration tagine from Fes that showcases the best of Morocco's seasonal produce. Tender lamb is slow-braised with fresh artichoke hearts and sweet green peas in a saffron and preserved lemon sauce. This dish appears on tables across Morocco when artichokes come into season in March and April, and it is considered one of the most refined tagines in the Fassi repertoire. The combination of earthy artichoke, sweet peas, and rich lamb creates a dish of remarkable elegance and depth that speaks to the sophistication of Morocco's culinary heritage.
Ingredients
- 800 g Lamb shoulder, cut into pieces
- 6 Fresh artichoke hearts (or frozen)
- 2 cups Green peas (fresh or frozen)
- 1 large Onion, grated
- 3 cloves Garlic, minced
- 1 Preserved lemon, chopped
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1/2 tsp Ground turmeric
- 3 tbsp Olive oil
- 1/4 cup Fresh cilantro
- 2 tbsp Lemon juice
- to taste Salt and pepper
- 1 cup Water
Instructions
- 1
Season lamb with salt, pepper, ginger, turmeric, and saffron.
- 2
Heat olive oil in a tagine. Sauté grated onion and garlic for 5 minutes.
- 3
Add lamb and brown on all sides. Add water, cover, and simmer for 1 hour.
- 4
If using fresh artichokes, trim to the hearts and rub with lemon juice to prevent browning.
- 5
Add artichoke hearts to the tagine. Cook covered for 20 minutes.
- 6
Add green peas and preserved lemon. Cook for 10 more minutes.
- 7
Garnish with cilantro and serve with bread.
Tips & Tricks
- Frozen artichoke hearts are a perfectly acceptable shortcut and save significant prep time.
- Add peas last — they only need a few minutes and overcooking turns them mushy.
- This tagine is best in spring when artichokes and peas are at their peak.