In my last post I explained how to preserve lemons, which are frequently used in Moroccan cooking. You were probably wondering why on earth you would go through all that trouble, but this recipe should answer that question – a million times over because the preserved lemons are definitely the hero of the dish and should not be left out.
I’ve adapted this recipe for cooking in a tagine, which causes the lamb to be melt-in-your-mouth tender. But don’t worry- I’ve still included stovetop directions in case you don’t have a tagine.
Lamb Tagine with Peas and Lemons adapted from Moroccan Cooking
- 1kg (2lb 4oz) diced lamb
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh Italian parsley, chopped
- 1 tsp thyme
- 1 tsp lemon pepper
- 235 g (1 ½ cups) peas
- 2 tsp chopped mint
- ½ tsp sugar
Heat oil in a large saucepan over high heat and brown the lamb in batches, removing to a dish when cooked. Add more oil if required.
Reduce the heat to low, add the onion and cook for 5 minutes, or until soft. Add the garlic, cumin ginger and turmeric and cook for a few seconds. Add 375 ml (1 ½ cups) water and stir well to lift the browned juices off the base of the pan, then return the lamb to the pan with a little salt and freshly ground black pepper, to taste. Add the coriander, parsley and thyme. Transfer the stew to a tagine. Bake in a 150 degree oven for 1 ½ hours.
If you don’t have a tajine, you could also just leave the stew in the pot on the stove, cover it and simmer on low heat for 1 ½ hours.
Separate the preserved lemons into quarters and rinse well under cold running water, removing and discarding the pulp. Cut the rind into very thin strips and add to the lamb, along with the peas, mint and sugar. Return to the oven (or a simmer if you are cooking it on the stove top for a further 10 minutes, or until the peas are cooked.
Serve hot with cous cous.