The best lamb to use for this tagine is either boned shoulder or neck fillet. Trim away some of the excess fat before cooking. Some supermarkets sell fresh shelled peas, which are young and sweet, but frozen petits pois will also do very well. If the olives are very salty, soak them in water for up to an hour.

　　

Ingredients

serves 6

　　3 tablespoons extra virgin olive oil

　　1 onion, chopped

　　2 garlic cloves, crushed

　　1 teaspoon ground ginger

　　1/2 teaspoon saffron threads

　　3 pounds boned shoulder or neck fillet of lamb, cut into 6 to 8 pieces

　　Salt and black pepper

　　2 pounds new potatoes, peeled

　　1 pound fresh young peas (shelled weight) or frozen petits pois, defrosted

　　Peel of 1 to 1 1/2 preserved lemon (optional) (see page 7)

　　16 or more green olives

　　2 tablespoons chopped coriander

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.

　　

Step 2

Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.

　　

variation

Step 3

Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.

　　Arabesque