Tagine of Lamb and Peas, raindrops

I confess….

I don’t always use fresh vegetables; sometimes I use frozen.

There are a few vegetables, like peas, that are actually better frozen. Fresh peas and sweet corn deteriorate quickly after being picked. As they are frozen soon after harvest, frozen is better.

I love artichoke bottoms, but they are awfully fussy if one has to start with fresh artichokes.

And frozen spinach has been a freezer staple for me forever. I use fresh when I have it in my garden, but a bag of spinach in the freezer is the perfect last minute vegetable.

As are the peas…..

Tagine of Lamb and Peas

Total time: 1 hour 30 minutes
By Katie Zeller

Ingredients:

  • boneless lamb, shoulder or leg, pieces, 14oz (420gr)
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1/3 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp za’atar
  • 3 tbs chopped parsley
  • 1 tsp marjoram
  • 1 cup (6oz, 180gr) fresh or frozen peas
  • 3/4 cup (6oz, 180ml) beef stock
  • 1 small preserved lemon, pulp discarded, rind cut into strips
  • 2 tsp cornstarch dissolve in 1 tbs water
  • Couscous:
  • 1/2 cup couscous
  • 3/4 cup (6oz, 180ml) beef stock

Tagine of Lamb and Peas

Instructions:

  • Heat oil in a tagine or heavy pot with tight-fitting lid.
  • Add lamb and brown. Remove and set aside.
  • Add the onion, garlic, ginger, cumin, paprika and sauté until onion is tender and starting to brown, about 5 minutes.
  • Return the lamb to the pot, add stock, marjoram, za’atar, and 2 tbs of the pasley.
  • Cover, turn heat to low and braise for 60 minutes.
  • Add peas and half of the lemon and simmer 5 minutes longer.
  • Increase heat, add cornstarch mixture and stir until sauce is thickened. You may not need it all.
  • Stir in remaining parsley, lemon, spoon over couscous and serve.
  • Couscous:
  • Heat stock to boiling
  • Pour over couscous, cover and let sit for 10 minutes.

Print Recipe

This is what we had after the Tunisian Soup with Bird Tongues.

It’s been raining.

It’s  been raining a lot.

The dogs and I go for a walk three times each day. Sometimes we are walking in the rain, sometimes after the rain, but always in the wet.

I decided to stop looking at the mud and start finding whatever beauty I could in these cold gray days.

This is the slab of slate that sits on the fence post of our front gate.

post

This is the moss that grows in the damp on the slab of slate that sits on the fence post.

moss3

These are the tiny raindrops on the moss that grows in the damp on the slab of slate that sits on the fence post

moss2

I may learn to appreciate raindrops.

Or not.

6 thoughts on “Tagine of Lamb and Peas, raindrops”

  1. How I wish we could have some of your rain here – parts of the country are drought stricken, the maize harvest has been badly affected and the Cape Peninsula has gone up in flames. It has been burning since the weekend.
    Peas are my freezer staple and my husband’s favourite vegetable.

  2. Those things sticking up from the moss are called “fruiting bodies” or so I was told by my girlfriend (now wife) low those many years ago…

  3. Small beauties like that can make your day. We could use your extra rain, too. While I love all this sunshine, I expect we will have water rationing this summer.

  4. Gil, I wish I could send you some…. so sorry to hear about the fires. Love peas 😉

    brassfrog, and you remembered…. Well done! They’re pretty.

    Zoomie, with all the gray, I really had to look for something to cheer me up.

  5. I love lamb, love tagines and love tagine with peas! And I almost always use frozen peas which I find much sweeter and the perfect texture. What a wonderful dish and I can see it is now time for me to make a tagine. Perfect!

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