Moroccan Cuisine - Tagine of lamb with artichoke and green peas

	Thursday, August 28, 2008 GMT

tagine of lamb with artichoke and green peas

Ingredients
1 kg and ½ of lamb meat cut into pieces
2 kg of artichoke
2 kg of green peas( with fresh beans)
1 coffee spoon of ginger
1 pinch of safran
1 clove of garlic
3 soup spoonful of oil
the bark of a preserved lemon, olives, lemon juice

Preparation
Pour oil in the pressure cooker, shake the pieces of meat into it , salt and add ginger and safran, mix to make the meat impregnate, add water and close the pressure cooker. Clean the artichoke, plunge it in water with lemon and vinegar, cook it in hot oil and salted water with the sauce of the meat, cook the green peas for 10mn in water then add some of the meat sauce.

recipes chosen from the moroccan cuisine

· Tagine of fish cooked in the oven

· Tagine of meat and prunes

· Tagine of lamb with artichoke and green peas

· Tagine with Carrots

· Moroccan Kebab with marinated meat

· Moroccan Roasted Salmon with Mango Salsa

· Moroccan Meatball Stew

· Moroccan Lamb with Apricots

· Moroccan Chicken With Olives

· Moroccan Peasant Pancakes

· Moroccan Coconut Cakes

· Casablanca Couscous

tips

· Classic Moroccan Method for Preserving Lemons in Salt

More tips coming soon.

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