Lamb Tagine with Baby Peas

The choice of baby peas adds a splash of bright green and a great spring-time flavour to this tagine.

Serves 6 people

1.3 kg (2 ½ lbs) lamb shoulder or leg, cut into 3cm (1 ½”) chunks
570 g (1 ¼ lb) shelled peas
1 medium onion, grated
3 cloves of garlic, peeled and crashed
2 preserved lemons, rinsed and cut into quarters
1 teaspoon powdered ginger
¼ teaspoon turmeric
pinch of pulverised saffron
2 tablespoons freshly chopped green coriander
4 tablespoons vegetable oil
salt and freshly-ground black pepper to taste

Place the lamb chunks, onion, garlic, spices, herbs and oil in a 5-quart deep casserole. Cover with 225 ml (sup>1/3pint) water and bring to the boil over high heat. Immediately reduce the heat, cover and simmer over moderate heat until the meat is tender and the sauce has reduced to a thick gravy, about 1 ½ hours. Turn the meat often and add water whenever necessary.

When the lamb is tender, place the chopped coriander, shelled peas and preserved lemons on top. Cover and cook gently for a further 10 minutes, until the peas are tender and ready.

Serve at once.