You don’t need a Tajine to make this recipe, just a pot that’s thick enough. You only need to add a very small amount of water and place the pot on very low heat. The meat will cook in its own juices while the butter creates a thick, flavorful sauce. When the meat is cooked, just throw in the garnishes. If possible, use meat with the bone still in- it’s much more flavorful!
Serves 6 to 8 people
Rub meat with spices and salt.
Place butter, onion, and meat in the pot, then add ¼ water. Cover and place on low heat.
Keep an eye on the pot and make sure there’s enough liquid on the bottom. Resist the temptation to stir the meat!
When the meat is cooked, (around 1 and a half hours), add the peas and preserved lemons. Shake the pot so the peas fall into the juice. Cook 10 to 15 minutes more.
Garnish with olives and serve with Moroccan or Berber bread (this tajine is best without rice or couscous).