Moroccan Lamb or Beef Tagine with Peas and Artichokes Recipe

Ingredients

• 1 pound lamb, or beef, cut into 2- to 3-inch pieces
• 1 medium onion, chopped, plus one more onion, sliced if cooking in a tagine
• 3 cloves garlic, finely chopped
• 2 teaspoons kosher salt
• 2 teaspoons ginger
• 1 teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 1/4 teaspoon saffron threads
• 2 tablespoons parsley, chopped
• 2 tablespoons cilantro, chopped
• 1/2 cup olive oil
• 1 pound peas
• 1 pound artichokes, trimmed
• 1 preserved lemon, optional

Preparation

1. 1Steps to Make It
2. 2Gather the ingredients.
3. 3Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
4. 4Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
5. 5Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
6. 6Serve withMoroccan breadfor scooping up meat and vegetables.
7. 7Pressure Cooker or Conventional Pot Method
8. 8Clay or Ceramic Tagine Method
9. 9If using freshly shelled peas, parboil for several minutes; drain, and set aside.
10. 10Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
11. 11In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
12. 12Surround meat with peas, then arrange artichokes all around.
13. 13Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
14. 14Close tagine and place over medium-low heat.(A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.)Stay patient while tagine reaches a simmer—it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
15. 15The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
16. 16Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.