Lamb Tagine with Artichokes and PeasTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:85.6 kcal
Proteins:7.6 g
Fats:2.4 g
Carbohydrate:9.1 g
Fibers:3.8 g
Sugar:2.4 g
Cholesterol:36.5 mg
Sodium:59.8 mg
Calcium:26.6 mg
Energy:791 kcal
Proteins:70.2 g
Fats:22.6 g
Carbohydrate:84 g
Fibers:35 g
Sugar:22.2 g
Cholesterol:337.5 mg
Sodium:552.7 mg
Calcium:246 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
g
lamb, cut into pieces
2000
g
artichokes
2000
g
peas or fresh beans
5
ml
ginger
2
ml
saffron
1
clove of garlic
45
ml
oil
peel of a preserved lemon
45
handful of olives
juice of 1 lemon
METHOD
- Pour the oil into a deep pot or Dutch oven; lightly sauté the lamb; season with salt and add the ginger and saffron. Mix well, cover with water and put the lid on. Cook for 15 minutes, checking occasionally to see if more water is required.
- Meanwhile, clean the artichokes and place the hearts into acidulated water. Cook them in boiling salted water to which some of the meat cooking liquid has been added, for 15-20 minutes.
- Cook the peas in boiling water for 10 minutes, then add a little of the cooking liquid.
- Place the meat and sauce into a tagine; garnish with the artichokes and peas; put into a 180° C (350° F) oven and cook for 60 to 90 minutes or until the meat is tender.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
