Tagine of Lamb with Peas and Artichokes (طاجين لحم الغنم بالبازلاء والخرشوف) — Moroccan garden tagine with saffron broth
A classic Moroccan “garden” tagine where tender lamb simmers with peas and artichokes in a saffron-ginger sauce. It’s a home-style centerpiece often served with bread to scoop up the fragrant, lemony broth.
Printable Recipe Card
Servings: 6 · Total: 130 min · Difficulty: medium
Ingredients (quick list)
- 900 g lamb shoulder, boneless, cut into 4 cm cubes
- 180 g yellow onion, finely grated
- 12 g garlic cloves, finely grated (about 4 cloves)
- 30 ml extra-virgin olive oil
- 20 g unsalted butter (for a traditional silky sauce)
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 2 tsp fine sea salt (10 g)
- 0.25 tsp saffron threads (about 0.15 g)
- 30 ml warm water
- 600 ml low-sodium lamb or chicken stock
+ 6 more in the full ingredients section below.
Steps (summary)
- Bloom the saffron by crushing the threads between your fingers, then stirring them into 30 ml warm water. Let it stand for 10 m…
- In the base of a tagine or a heavy pot, combine olive oil and butter over medium heat until the butter melts and foams. Add the…
- Stir in the garlic, ground ginger, turmeric, black pepper, and salt, and cook for 60 seconds to wake up the spices. Add the lam…
- Pour in the stock and the saffron infusion, then scrape the bottom to dissolve any flavorful bits. Bring to a gentle simmer, ad…
- Add the artichoke hearts and continue cooking, covered, for 20 minutes so they absorb the saffron-ginger broth. Keep the heat l…
- Stir in the peas, preserved lemon peel, and the remaining herbs, then cover and cook for 10–12 minutes until the peas are tende…
Cultural Background
Moroccan tagines are slow-cooked communal dishes named for the conical vessel that concentrates steam and aroma. “Garden” versions highlight spring vegetables like peas and artichokes, balanced with preserved lemon for a bright, unmistakably Moroccan finish.
Equipment
💡 Tips
- If using a clay tagine on the stovetop, place it on a heat diffuser and keep the flame low to prevent cracking and to maintain a gentle simmer.
- Rinse preserved lemon peel under running water for 10 seconds, then chop finely; this keeps the tagine fragrant without becoming overly salty.
- For a thicker sauce, uncover for the last 5 minutes and spoon the broth over the meat; avoid high heat so the lamb stays tender.
⚠️ Common Mistakes
❌ Boiling the tagine aggressively
✅ Fix: Keep it at a quiet simmer; if bubbles are rapid, lower heat and add 30 ml water to stabilize the temperature.
❌ Adding peas too early
✅ Fix: Add peas in the last 10–12 minutes so they stay sweet and green rather than turning dull and starchy.
❌ Over-salting when using preserved lemon and stock
✅ Fix: Use low-sodium stock and rinse preserved lemon; if already salty, add 150 ml water and finish with extra lemon juice instead of more salt.
🧊 How to Store
Cool leftovers within 2 hours, then refrigerate in a sealed container for up to 3 days. Reheat gently in a covered pot with 30–60 ml water or stock, simmering until the lamb is hot throughout to keep the sauce from splitting.
📅 Make Ahead
Cook the lamb in the saffron-ginger sauce up to 2 days ahead, then chill. Reheat gently and add the artichokes and peas shortly before serving so the vegetables keep their shape and color.
🍽️ Pairs Well With
- Moroccan khobz
- couscous
- saffron rice
- olives
- zaalouk.
Regional Variations
- Marrakesh-style: add 1/2 tsp ground cumin and 1/2 tsp sweet paprika for a warmer, deeper spice base.
- Coastal Morocco: replace half the stock with 300 ml water and add 1 bay leaf for a lighter, cleaner broth.
- Artichoke-forward version: increase artichokes to 600 g and reduce lamb to 750 g for a more vegetable-centric tagine.
Ingredients
- 900 glamb shoulder, boneless, cut into 4 cm cubes
- 180 gyellow onion, finely grated
- 12 ggarlic cloves, finely grated (about 4 cloves)
- 30 mlextra-virgin olive oil
- 20 gunsalted butter (for a traditional silky sauce)
- 2 tspground ginger
- 1 tspground turmeric
- 1 tspground black pepper
- 2 tspfine sea salt (10 g)
- 0.25 tspsaffron threads (about 0.15 g)
- 30 mlwarm water
- 600 mllow-sodium lamb or chicken stock
- 15 gfresh cilantro, finely chopped (about 1/2 bunch)
- 15 gfresh parsley, finely chopped (about 1/2 bunch)
- 300 gfrozen peas
- 400 gartichoke hearts, drained (canned or jarred; halve if large)
- 20 gpreserved lemon peel, finely chopped (rinsed to reduce saltiness)
- 30 mlfresh lemon juice
🔄 Substitutions
- lamb shoulder→
- artichoke hearts (canned/jarred)→
- preserved lemon peel→
Instructions
- 1
Bloom the saffron by crushing the threads between your fingers, then stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully infuse, which will perfume the whole tagine.
- 2
In the base of a tagine or a heavy pot, combine olive oil and butter over medium heat until the butter melts and foams. Add the grated onion and cook for 6–8 minutes, stirring often, until it softens and turns glossy without browning.
- 3
Stir in the garlic, ground ginger, turmeric, black pepper, and salt, and cook for 60 seconds to wake up the spices. Add the lamb and turn the pieces for 5–7 minutes until the surfaces lose their raw color and pick up light golden spots.
- 4
Pour in the stock and the saffron infusion, then scrape the bottom to dissolve any flavorful bits. Bring to a gentle simmer, add half the chopped cilantro and parsley, then cover and cook on low heat for 60 minutes, keeping the simmer very quiet.
- 5
Add the artichoke hearts and continue cooking, covered, for 20 minutes so they absorb the saffron-ginger broth. Keep the heat low and steady, because a hard boil can tighten the lamb and break the artichokes.
- 6
Stir in the peas, preserved lemon peel, and the remaining herbs, then cover and cook for 10–12 minutes until the peas are tender and bright. Finish with lemon juice, simmer uncovered for 3–5 minutes to slightly thicken the sauce, and serve hot with plenty of broth.
🪪 Recipe Passport
Cultural Background
Moroccan tagines are slow-cooked communal dishes named for the conical vessel that concentrates steam and aroma. “Garden” versions highlight spring vegetables like peas and artichokes, balanced with preserved lemon for a bright, unmistakably Moroccan finish.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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