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Lamb and Pea Tajine with Preserved Lemons

 Lamb and Pea Tajine with Preserved Lemons

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


1.5 kg lamb or veal shoulder, in large chunks

1 ½ Tbsp Tajine spices, ground

2 Tbsp fresh ginger, chopped, or 1 Tbsp dry ginger, ground  

1 onion, sliced

¼ lb. butter

6 cups peas

1 large preserved lemon or small, chopped

Black olives, for garnish

Salt to taste


  1. 1

    Rub meat with spices and salt.

  2. 2

    Place butter, onion, and meat in the pot, then add ¼ water. Cover and place on low heat.

  3. 3

    Keep an eye on the pot and make sure there’s enough liquid on the bottom. Resist the temptation to stir the meat!

  4. 4

    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.

  5. 5

    Garnish with olives and serve with Moroccan or Berber bread (this tajine is best without rice or couscous).