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- 1kg leg or shoulder of lamb, trimmed of excess fat and cut into cubes
- 2 tablespoons Belazu olive oil
- 1 onion, chopped
- salt and pepper
- 1 teaspoon ground ginger
- a good pinch of chilli powder or teaspoons Belazu Rose Harissa (optional)
- ¼ teaspoon saffron powder
- 500g shelled garden peas
- 2 tomatoes, peeled and chopped
- 1 Belazu preserved lemon or more, cut into pieces
- a dozen green olives
- Put the meat in a large pot with the oil, onion, salt and pepper, ginger and saffron.
- Cover with water and cook, covered, for 1-1½ hours until the meat is very tender, adding water to keep it covered in its sauce.
- Add the peas, tomatoes, preserved lemon and olives and cook uncovered a few minutes longer, until the peas are tender and the sauce reduced. Serve.
(Tamarind & Saffron by Claudia Roden)
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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Belazu products used in this recipe
- Lamb tagine
- Chicken tagine
- Chicken tagine with chermoula
- Summer beef tagine
- Tajine bil hoot (Fish Tagine)
- Lamb and onion saffron tagine
- Spicy carrot and chickpea tagine
- Vegetable tagine with apricots and almonds
- Tajine zrodiya (Carrot and lamb tagine)
- Tajine karnoune bil limoun (Artichoke and lemon tagine)
- Pumpkin and green bean tagine
- Lamb tagine with tomatoes and peas