Lamb Tagine With Peas

Traditional Moroccan dish with meat and peas
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Rating: 3 Stars

Lamb Tagine with Fresh Green Peas

Ingredients

  •  1 kg boneless lamb or shoulder
  • 2 tablespoons olive oil
  • 1 red oinion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1/2 teaspon ground turmeric
  • 3 tablespoon chopped parsley
  • 300 g fresh /frozen peas

 Method

  1. Cut the lamb in 3 cm pieces
  2. In a large sauce pan heat the olive oil over high heat and brown the lamb
  3. Reduce the heat to low and add the onion, cook for 5 minutes until softened
  4. Add the garlic and all the spices, cook fro a few seconds
  5. Add 400 ml of water and stir
  6. Add the parsley, cover and simmer overlow heat for 1/2 hour, or until the lamb cooked
  7. Add the peas and return to simmer, cover for 10 minutes, until the peas are cooked
  8. Serve hot. enjoy!