Lamb Tajine with green peas and artichoke - طاجين الغنمي الجلبانة والقوق

artichoke hearts

🥗Healthier: hearts of palm

💰Cheaper: canned artichokes

Canned artichokes are more affordable and still provide a similar texture.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often cheaper than lamb.

Start by marinating the lamb with garlic, 1 spoon of salt, 1 spoon of black pepper, 1 spoon of turmeric, 1 spoon of chili powder, and 1 spoon of Moroccan spice mix.

Mix the spices with the lamb, then add olive oil to help the spices adhere.

Chop 2 medium-sized onions and add them to the tajine with a bit of salt, coriander, black pepper, and another spoon of turmeric.

Stir the onions and then add the marinated lamb, covering it with the lid.

Prepare the artichoke by removing the outer leaves and using just the hearts.

Once the lamb starts sizzling, add a cup of hot water with saffron to the tajine.

Lower the heat and cook for 1 hour on low heat.

After 1 hour, add the artichoke hearts and green peas, and stir gently.

Check the tenderness of the meat and artichokes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens