Tagine ’L’ghanmi be Jelbana
Lamb Tagine with Peas and Lemons
Preserved lemons add a wonderful flavour to this delicious dish of lamb, green peas, fresh herbs and ground spices. While shelled fresh green peas are preferred, frozen peas also give good results.
SERVES 4–6
1 kg (2 lb 4 oz) boneless lamb shoulder or leg
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground turmeric
3 tablespoons chopped coriander (cilantro) leaves
3 tablespoons chopped flat-leaf (Italian) parsley
1 teaspoon dried za’atar or 2 teaspoons chopped fresh lemon thyme
235 g (9 oz/1½ cups) shelled fresh or frozen green peas
2 teaspoons chopped mint
½ teaspoon caster (superfine) sugar
Trim the lamb and cut into 3 cm (1¼ in) pieces. Heat the olive oil in a large saucepan over high heat and brown the lamb in batches, transferring to a dish when cooked. Add more oil if required.
Reduce the heat to low, add the onion and cook for 5 minutes, or until softened. Add the garlic, cumin, ginger and turmeric and cook for a few seconds. Add 375 ml (13 fl oz/1½ cups) water and stir to lift the browned juices off the base of the pan. Return the lamb to the pan with a little salt and a good grinding of black pepper. Add the coriander, parsley and za’atar, then cover and simmer over low heat for 1½ hours, or until the lamb is tender.
Separate the preserved lemons into quarters and rinse well under cold running water, removing and discarding the pulp and membranes. Cut the rind into strips and add to the lamb, along with the peas, chopped mint and sugar. Return to a simmer, cover and simmer for 10 minutes, or until the peas are cooked. Serve hot.
Preserved lemon is essential for this delicious dish. Cut rinsed rind into strips and add towards the end of cooking.