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
Ingredients
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
Method
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1
Rub meat with spices and salt.
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2
Place butter, onion, and meat in the pot, then add ¼ water. Cover and place on low heat.
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3
Keep an eye on the pot and make sure there’s enough liquid on the bottom. Resist the temptation to stir the meat!
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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.
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5
Garnish with olives and serve with Moroccan or Berber bread (this tajine is best without rice or couscous).
