Lamb tagine with potatoes and peas for a hearty meal

Ingredients for Lamb tagine with potatoes and peas (L'Ham bel B'Tata wa Jeblana)

• 1,500 g lamb shanks

• 300 g onions, halved, cut into thin wedges

• 2 cloves garlic, finely chopped

• 5 ml paprika

• 2.5 ml ground cumin

• 2.5 ml ground ginger

• 2.5 ml finely ground black pepper

• Good pinch of saffron threads

• Sea salt, to taste

• 60 ml extra-virgin olive oil

• 50 g flat-leaf parsley, most of the bottom stems discarded, finely chopped

• 50 g coriander, most of the bottom stems discarded, finely chopped

• 500 g new potatoes, scrubbed clean, left whole if very small or halved if medium

• 250 g fresh or thawed frozen petits pois

For serving:

• Moroccan bread

How to make Lamb tagine with potatoes and peas (L'Ham bel B'Tata wa Jeblana)

1. Place the shanks, onions, garlic, spices, and a pinch of salt into a large pot.

2. Add enough water to barely cover the ingredients, approximately 1 litre, and bring to a boil over medium-high heat.

3. Pour in the oil, then reduce the heat to medium-low.

4. Cover the pot and cook for 30 minutes.

5. Turn the shanks over in the sauce and cook for an additional 15 minutes.

6. Turn the meat again and continue cooking for another 15 minutes, or until the meat is tender. If the shanks are not tender after 1 hour, cook for a further 15–30 minutes, adding a little more water if needed.

7. Once the meat is tender, add the herbs, reserving a small amount of cilantro for garnish, along with the potatoes. Cook for another 15 minutes, stirring occasionally, until the potatoes are just cooked through.

8. Add the peas and cook uncovered for a few more minutes, until they are tender.

9. Taste and adjust the seasoning if necessary. If the sauce remains runny, let it bubble vigorously uncovered until it thickens.

10. Transfer the meat and vegetables to a serving dish. Garnish with the reserved cilantro 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.