Lamb Tagine with Potatoes and Peas

Lamb Tagine with Potatoes and Peas
Lamb Tagine with Potatoes and Peas
Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium. I also use frozen petits pois, which I blanch in boiling water and then add to the tagine at the very end so that they stay a bright green color.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4–6 servings
HarperCollins HarperCollins Dinner Moroccan African Lamb Onion Parsley Cilantro Potato Lamb Shank
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • sea salt
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1/2 teaspoon finely ground black pepper
  • 2 cloves garlic, finely chopped
  • 4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
  • 2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
  • good pinch of saffron threads
  • 1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
  • 1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
  • 1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
  • 9 ounces (250 g) fresh or thawed frozen petits pois (see note)
  • moroccan bread, for serving
  • Carbohydrate 12 g(4%)
  • Cholesterol 199 mg(66%)
  • Fat 50 g(77%)
  • Fiber 4 g(15%)
  • Protein 60 g(119%)
  • Saturated Fat 21 g(103%)
  • Sodium 241 mg(10%)
  • Calories 750

A Taste of Morocco: My Lamb Tagine Adventure

As a busy professional, finding time to cook a satisfying and flavorful meal can often feel like a Herculean task. Weeknights are a blur of deadlines and meetings, leaving little energy for elaborate culinary creations. But that doesn't mean I sacrifice taste or quality. This lamb tagine recipe has become my go-to when I want something both comforting and exotic, requiring minimal prep and producing maximum flavor.

The aroma alone is enough to transport you to a bustling Moroccan souk. The tender lamb, slow-cooked to perfection, melts in your mouth. The earthy spices blend beautifully with the sweetness of the potatoes and the vibrant green peas. It’s a symphony of flavors, a culinary journey to the heart of Marrakech, all from the comfort of my own kitchen.

I love the simplicity of this recipe. It’s a fantastic example of how a few humble ingredients, when combined with the right techniques, can create a truly magical dish. And the best part? It’s incredibly forgiving. If you don’t have all the exact spices listed, don’t worry. Substitute what you have, experiment, and discover your own unique take on this classic. The beauty of cooking lies in the flexibility and the joy of creating something delicious.

This tagine has become a staple in my repertoire, a recipe I reach for when I need a quick yet impressive meal. Whether I'm entertaining friends or simply enjoying a quiet evening at home, this dish never disappoints. It’s the perfect balance of effortlessness and elegance, a reminder that good food doesn’t have to be complicated.

I often find myself daydreaming about my next trip to Morocco, imagining myself wandering through the vibrant markets, inhaling the intoxicating blend of spices and aromas. Until then, this tagine serves as a comforting reminder of the beauty and simplicity of Moroccan cuisine. It’s a dish that allows me to escape the everyday pressures of life, even if it’s just for a few precious moments.

Beyond its incredible flavor, this tagine also boasts a surprising level of versatility. It's equally delightful served with couscous, rice, or even a simple green salad. The leftovers are just as good, if not better, the next day, making it a perfect meal-prep option for those busy weekdays.

Tips for Success
• Use good quality lamb shanks for the best flavor.
• Don’t be afraid to experiment with the spices – add a pinch of this or a dash of that to create your unique blend.
• If you’re short on time, you can use pre-cut potatoes instead of scrubbing and cutting your own.
• Fresh herbs make all the difference, but if you’re in a pinch, dried herbs will work too.
• Serve it with a side of Moroccan bread for dipping – it’s the perfect complement to the rich sauce.

This Lamb Tagine with Potatoes and Peas is more than just a recipe; it’s an experience. It's a culinary journey that nourishes both body and soul, a comforting escape, and a delicious reminder that even amidst the chaos of daily life, there’s always time for a taste of something truly special.

Step-by-step

    • Put the shanks, onions, garlic, spices, and a little salt into a large pot.
    • Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat.
    • Add the oil, then reduce the heat to medium-low.
    • Cover and cook for 30 minutes.
    • Turn the shanks over in the sauce and cook for another 15 minutes.
    • Turn the meat again and cook for another 15 minutes, or until the meat is tender.
    • If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
    • When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done.
    • Add the peas and cook uncovered for another few minutes, until the peas are cooked.
    • Taste and adjust the seasoning if necessary.
    • If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
    • Transfer meat and vegetables to a serving dish.
    • Garnish with the reserved cilantro and serve very hot with Moroccan bread.
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