Here is another Moroccan tagine. Buy the peas fresh and young, in the pod, when you can. Some supermarkets sell fresh shelled ones that are young and sweet, and frozen baby peas—petits pois—are also perfect to use.

　　

Ingredients

serves 6

　　2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes

　　2 tablespoons vegetable oil

　　1 onion, chopped

　　Salt and pepper

　　1 teaspoon ground ginger

　　A good pinch of chili powder or chili flakes (optional)

　　1/4 teaspoon powdered saffron

　　4 cups shelled fresh peas or frozen petits pois, defrosted

　　2 tomatoes, peeled and chopped

　　Peel of 1 preserved lemon, or more (see page 459), cut into pieces

　　12 green olives

　　

Step 1

Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili if using, and saffron. Cover with water and cook, covered, for 1–1 1/2 hours, until the meat is very tender, adding water to keep it covered in its sauce.

　　

Step 2

Add the peas, tomatoes, preserved lemon peel, and olives and cook, uncovered, a few minutes longer, until the peas are tender and the sauce is reduced.

　　

Step 3

Serve hot with bread or couscous.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf