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  • Writer's pictureDavid

Lamb Tagine With Peas

A smoky, spicy rich North African dish originating in Morocco

Lamb tagine! Smoky, spicy, rich and packing a real punch of flavour: the longer you cook it, the punchier the flavour, so put the pot on and go do something else. One thing to note here: tagine is the name of the earthenware pot in which these dishes are cooked; I got rid of my tagine when I got an induction hob. So while it's called lamb tagine, I'm afraid it's never been anywhere near an actual tagine. But then again, how many of us have a tagine? Just get cooking!







ground ginger



diced lamb - any cut will do (like Joseph and the coat)

preserved lemon (fresh will do if you don't have the preserved ones)

olive oil

peas (frozen or fresh - or even tinned)


Watch the video


  • Finely chop the onion, garlic, coriander and parsley

  • Quarter the lemon

  • If you're using saffron strands, stir them in a little warm water

  • Put all that in a bowl, along with the ginger and cumin, and mix them together

  • Add the lamb

  • Add salt and about 8 tablespoons of olive oil

  • Get your hands in there and massage it all into the lamb

  • Stick that in the fridge for at least 2 hours - longer if you'd like

  • Take it out about 30 minutes before using, to allow it to lose some of the chill

  • Heat it up

  • Add enough hot water to almost cover it

  • Bring it to a boil (the video says "brig to a boil" - well done me)

  • Then down to a simmer

  • Cover and simmer for 45 minutes - or longer

  • Cook the peas - frozen for 8 minutes; fresh for about 15; tinned can go to the next bit

  • Sauté the peas in butter for 5 minutes

  • Add the peas to the tagine just before serving


  • 1 part couscous to 1.5 parts boiling liquid (well - just boiled; very hot - you get the idea

  • Put the couscous in a bowl and add the liquid: I used lamb stock

  • Cover and leave for 5 minutes

  • Fluff up with a fork and serve


  • Add pine nuts and a teaspoon of harissa paste and stir through

  • Add some oil or butter and stir through with a fork, fluffing it up as you go

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