Lamb Tagine with Peas, Preserved Lemon and Olives ~ Morocco

[Twitchin Kitten]

I figured I better throw in a dish that you can use the preserved lemons with since I made the lemons for you and we have nothing to go "with" them yet. I haven't tried this one yet but when I do, you'll have a photo for sure!

Buy the peas young, in the pod if possible. If you cannot get young fresh peas in a pod or fresh peas loose in your market, frozen baby peas are perfectly fine to use.

Lamb Tagine with Peas, Preserved Lemon and Olives

serves 6 - 8

Ingredients:

• 2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes
  
• 2 Tbsp light olive oil
  
• 1 onion - chopped
  
• 1 tsp ground ginger
  
• Salt & Pepper
  
• A hefty pinch of chili powder or chili pepper flakes (optional)
  
• 1/4 tsp powdered saffron (you can get this cheaper in middle eastern stores)
  
• 4 cups shelled baby peas or defrosted frozen peas - drained of water
  
• 2 tomatoes - peeled & chopped
  
• Peel of 1 whole preserved lemon - add more to taste - cut into pieces (Julienned is elegant)
  
• 12 green olives - pitted please!
  

Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili (optional), and saffron.
Cover with water and cook, covered, for 1 - 1 1/2 hours until the meat is very tender. Keep adding water to keep ti covered in its sauce during this cooking period.

Add the peas, tomatoes, preserved lemon and olives and cook, uncovered a few minutes longer, until the peas are tender and the sauce is reduced.

Serve hot with bread or couscous.

VARIATION: you can use a whole cut up chicken with this too. Traditionally the dark meat is used and you cook until it starts to fall off the bones.