Moroccan cuisine · Soups & Stews

Marqa bel Qouq

Lamb shoulder braised with artichoke bottoms and peas in a saffron broth, brightened at the end with lemon.

Ingredients · for 4 servings

• 800 g lamb shoulder (boneless)
• 8 artichoke bottoms
• 200 g peas (frozen)
• 2 onions
• 3 garlic cloves
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1 lemon
• 1/2 bunch cilantro
• 1/2 bunch flat-leaf parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 4 cm cubes, finely dice the onions, grate the garlic and soak the saffron threads in 3 tbsp hot water for 10 min.
2. Heat olive oil in a heavy pot and brown the meat in batches for 6–8 min. all over until it has deep brown seared patches.
3. Add the onions and garlic, sauté for 4 min., then stir in the ginger, saffron water, salt and pepper and top up with 600 ml hot water.
4. Cover and braise over low heat for 50 min. until the meat yields to pressure and the broth is a rich golden colour.
5. Halve the artichoke bottoms, add with the peas and cook uncovered for another 15–18 min. until the artichokes are tender and the sauce has thickened.
6. Season to taste with the juice of half a lemon, sprinkle generously with chopped cilantro and parsley and serve with the remaining lemon wedges.