Lamb and Pea Tagine
Dive into the comforting warmth of this Lamb and Pea Tagine, a hearty Moroccan-inspired dish brimming with bold spices and vibrant flavors. Tender chunks of seared lamb shoulder are slow-cooked with golden onions, garlic, and an aromatic blend of cumin, coriander, cinnamon, turmeric, and paprika, creating a deeply flavorful base. Sweet notes of honey and juicy tomatoes perfectly balance the earthiness, while frozen peas add a pop of freshness in the final moments of cooking. Garnished with bright cilantro and served with zesty lemon wedges, this tagine is perfect for pairing with fluffy couscous, crusty bread, or fragrant rice. With just 15 minutes of prep and a slow simmer that lets the spices meld beautifully, this one-pot wonder is a must-try for lovers of rich, slow-cooked meals.
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Recipe Information
Ingredients
- 500 grams lamb shoulder (cut into 2-inch chunks)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters chicken or lamb stock
- 200 grams chopped tomatoes (canned or fresh)
- 1 tablespoon honey
- 200 grams frozen peas
- 2 tablespoons fresh cilantro (chopped)
- 1 medium lemon (cut into wedges, for serving)
Instructions
Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat.
Season the lamb chunks with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté until softened and golden, about 5-6 minutes.
Stir in the minced garlic, ground cumin, coriander, cinnamon, turmeric, and paprika. Cook for 1 minute until aromatic.
Return the seared lamb to the pot, mixing well to coat in the spices.
Pour in the stock and add the chopped tomatoes. Bring the mixture to a gentle simmer.
Stir in the honey and cover the pot with a lid. Allow the tagine to cook on low heat for 75-80 minutes, stirring occasionally. The lamb should become tender and flavorful.
Add the frozen peas during the last 10 minutes of cooking. Stir well and let them heat through.
Taste and adjust seasoning if needed.
Garnish the tagine with fresh cilantro and serve with lemon wedges on the side for a burst of freshness.
Pair with crusty bread, couscous, or rice to enjoy.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 41.9 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
