Pea, artichoke and lamb tagine

Ingredients

• 1 kg of fresh peas (or 500 g of frozen peas)
• 1 kg of artichokes (or 500 g of frozen artichoke bases)
• 500 g lamb meat (leg) cut into pieces
• 3 chopped onions
• 1 teaspoon(s) ground coriander
• 2 cinnamon sticks

• fresh parsley

• fresh coriander

• 1 squeeze of lemon juice
• 3 tablespoon(s) of olive oil

• salt, black pepper

Preparation

1. Heat the olive oil in a tagine or casserole dish. Add the pieces of lamb and the sliced ​​onions. Brown until the meat is browned.

2. Season with black pepper, ground coriander, cinnamon sticks and salt to taste. Cover with water and simmer for about 30 minutes, until the meat is tender.

3. Shell the peas. Clean the artichokes, keeping only the hearts which you will cut in half.

4. Add the peas and artichoke hearts to the tagine with the meat. Cook over low heat for around 25 minutes, making sure the vegetables are tender but still crunchy.

5. Sprinkle with parsley, coriander and add a squeeze of lemon at the end of cooking.

6. Adjust the seasoning if necessary and serve hot. This dish goes well with matlouh bread.