Moroccan
Gluten freeTagine qoq w jelbana (lamb with artichokes and peas)
طاجين القوق والجلبانة (tagine qoq w jelbana): spring lamb with artichoke hearts, peas and preserved lemon
In Fes and Meknes, spring is announced by the first wild artichokes and fresh peas, and families cook them in this pale, saffron-gold lamb tagine for the Friday lunch. The lamb simmers with onion, ginger, saffron and olive oil until tender, then artichoke hearts and peas go in so they stay green, and preserved lemon adds a salty brightness. Eat it straight from the pot with khobz. The common mistake is adding the vegetables with the meat, so they go grey and mushy; they need only the last 20 minutes. Chef's tip: rub cut artichokes with lemon and keep them in lemon water, or they blacken within minutes.
- Prep
- 25 min
- Cook
- 105 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 480 kcal
Ingredients
- 2 lb lamb shoulderon the bone, cut into large pieces
- 2 onionsgrated
- 3 garliccloves, crushed
- 1 tsp ground ginger
- 1 saffron threadspinch, crumbled
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1 tsp salt
- 4 tbsp olive oil
- 2 ½ cups water
- 8 artichoke heartsfresh (in lemon water) or frozen, halved
- 14 oz peasfresh or frozen
- 1 preserved lemonpeel only, cut into strips
- 2 ⅞ oz green or violet olives
- ½ oz coriander and parsleychopped
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Method
0/6 doneStep 1: Put 2 lb lamb shoulder, 2 onions, 3 garlic, 1 tsp ground ginger, 1 saffron threads, ½ tsp ground turmeric, ½ tsp black pepper, 1 tsp salt and 4 tbsp olive oil in a tagine or heavy pot and toss to coat.
5 minStep 2: Cook over a medium-low heat, turning, until the meat is lightly coloured and the onion has softened.
10 minStep 3: Add 2 ½ cups water, cover and simmer gently, turning the meat now and then, until it is tender enough to pull from the bone. Add a splash of water if the sauce gets too low.
75 minStep 4: Tuck 8 artichoke hearts into the sauce, cover and simmer until they are just tender to a knife.
15 minStep 5: Add 14 oz peas, 1 preserved lemon and 2 ⅞ oz green or violet olives and simmer, uncovered, until the peas are tender and the sauce is thick and oily.
5 minStep 6: Scatter with ½ oz coriander and parsley and serve from the pot.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 36 g
- Carbs
- 20 g
- Fat
- 28 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tagine qoq w jelbana (lamb with artichokes and peas) take?
- About 130 minutes in total: 25 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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