Moroccan cuisine · Meat & Kebab

Tajine Lahm bel Hbeb

Lamb shoulder slowly braised with green peas, artichoke hearts and the juice of a lemon.

Ingredients · for 4 servings

• 1 kg lamb shoulder (cubed)
• 8 artichoke hearts (fresh or frozen)
• 300 g peas (frozen)
• 2 onions
• 3 cloves garlic
• 1 pinch saffron threads
• 1 tsp ginger (ground)
• 1 bunch cilantro
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Finely chop the onions, grate the garlic and tie the cilantro with its stems into a bundle; soak the saffron threads in 3 tbsp hot water.
2. Heat the olive oil in the stew pot and sear the lamb cubes in two batches over high heat for 4 min. each, so they develop a good crust.
3. Add the onions and garlic and sauté for 4 min., then stir in the saffron water, ginger, salt and pepper and add the cilantro bundle.
4. Pour in 400 ml hot water and braise covered over low heat for 55 min. until the lamb is tender and falls apart easily with a spoon.
5. Halve the artichoke hearts, add to the tajine with the peas and cook uncovered for another 15 min. until the vegetables are done and the sauce has reduced to a thick consistency.
6. Remove the cilantro bundle, season with the juice of half a lemon, sprinkle with chopped cilantro and serve with lemon wedges.