- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground ginger
- ½ teaspoon saffron threads
- 3 pounds boned shoulder or neck fillet of lamb, cut into 6 to 8 pieces
- salt and black pepper
- 2 pounds new potatoes, peeled
- 1 pound fresh young peas (shelled weight) or frozen petits pois, defrosted
- peel of 1 to 1½ preserved lemon (optional)
- 16 or more green olives
- 2 tablespoons chopped coriander
- 2 tablespoons chopped flat-leaf parsley
The best lamb to use for this tagine is either boned shoulder or neck fillet.
- Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1½ hours, or until the meat is very tender, turning the pieces over once in a while.
- Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.