Lamb tagine with minted peas and lemon

This fragrant, slow-cooked tagine captures the classic Moroccan combination of savory lamb, bright preserved lemon, and fresh herbs. The addition of za'atar and mint adds a beautiful depth of flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large, heavy-based saucepan or traditional tagine over high heat. Brown the lamb chunks in batches to ensure they sear rather than stew. Remove each batch to a side dish once browned.

Step 2

Reduce the heat to low. Add the finely chopped onion to the pan and cook for about 5 minutes until softened and translucent.

Step 3

Add the garlic, cumin, ginger, and turmeric, stirring constantly for just a few seconds until fragrant.

Step 4

Pour in the 100ml of water, using a wooden spoon to scrape up all the delicious, browned bits stuck to the bottom of the pan. Return the lamb and its juices to the pan. Season with a pinch of salt and a generous grinding of black pepper. Stir in the coriander, parsley, za'atar, and lemon thyme. Cover with a tight-fitting lid and simmer over low heat for 2-4 hours, stirring occasionally, until the lamb is melt-in-your-mouth tender.

Step 5

Chef's Note: If the liquid reduces too much during cooking, add a splash of extra water.

Step 6

While the lamb finishes cooking, prepare the preserved lemons. Separate them into quarters and rinse thoroughly under cold running water. Scrape away and discard all the salty pulp and membrane, leaving only the rind. Slice the rind into thin strips.

Step 7

Add the preserved lemon rind, frozen peas and fresh mint to the pot. Stir well, cover, and simmer for an additional 5 to 10 minutes until the peas are tender and bright green.