Lamb Tagine with Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana)

Ingredients for Lamb Tagine with Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana)

• 4 lamb shanks (1.4kg 140g /1.5 kg total)

• 2 medium onions (300g /300 g total), halved and cut into thin wedges

• 2 cloves garlic, finely chopped

• 1 teaspoon paprika

• 1/2 teaspoons ground cumin

• 1/2 teaspoons ground ginger

• 1/2 teaspoons finely ground black pepper

• Good pinch of saffron threads

• Sea salt

• 60ml (60 ml) extra-virgin olive oil

• 1/4 bunch flat-leaf parsley (60g /50 g), most of the bottom stems discarded, finely chopped

• 1/4 bunch coriander (60g /50 g), most of the bottom stems discarded, finely chopped

• 450g 60g (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium

• 250g (250 g) fresh or thawed frozen petits pois Moroccan bread, for serving

Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 950ml (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.

When the meat is tender, add the herbs (reserving a little coriander for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.

Transfer meat and vegetables to a serving dish. Garnish with the reserved coriander and serve very hot with Moroccan bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.