Moroccan Lamb or Beef Tagine With Peas and Artichokes Recipe
A traditional Moroccan beef or lamb tagine, featuring tender meat, peas, and artichoke bottoms, makes a comforting meal ideal for cooler weather.
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Instructions
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Brown the meat with chopped onion, garlic, olive oil, parsley, cilantro, and all spices except saffron in a wide pot or pressure cooker for 10 minutes. If using a tagine, layer sliced onions on the bottom, then arrange the seasoned meat with the same ingredients on top.
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Add approximately 3 cups of water. For a pressure cooker, cook for 25 minutes under pressure. For a conventional pot, simmer for 40-60 minutes. For a tagine, cook slowly over medium-low heat for about 3 hours, ensuring liquids barely cover the ingredients and adding more water if needed.
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Introduce peas, artichokes, and saffron. Continue cooking until the vegetables are tender: 12-15 minutes under pressure, 25-30 minutes simmering conventionally, or simply continue in the tagine until done.
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Verify the seasoning and reduce the sauce if necessary until it reaches your desired consistency.
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Serve warm, accompanied by Moroccan bread.