Lamb tagine with tomatoes and peas

From Cookipedia

Lamb tagine with tomatoes and peas
Lamb tagine with tomatoes and peas
Servings:Serves 4
Calories per serving:361
Ready in:2 hours 50 minutes
Prep. time:20 minutes
Cook time:2 hours 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st October 2012
Ready for a 2 hour simmer

Another slow-cooked lamb dish that has Middle Eastern origins. The original recipe was from one of the wonderful Moro books by Sam and Sam Clark, but as always, when it comes to cooking it, I use up bits and bobs found in the fridge and change it out of all recognition to the original recipe.

The fatty pork chop would never be in the original recipe which would be muslim in origin, however, it was spare in the fridge and adds a nice flavour to the oil


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Mise en place


  1. In a large pan, add the olive oil, onions and garlic and sauté for 5 minutes until the onions have softened. Add the spices, stir-fry and then add the pork cubes and the lamb shank and stir-fry so the oil is flavoured with the spices and the meat is browned a little.
  2. Deglaze the pan with a splash of sherry vinegar
  3. Add the carrots, celery, aubergines, tomatoes, cold water and saffron mix, bring to the boil, reduce the heat and simmer for 2 hours.
  4. Add the peas, remove the lid and simmer for a further 25 minutes

Serving suggestions

Serve with couscous or crusty bread

Chef' note

Directly from the pot it was quite liquid, which went very well with fresh bread, the next day though, the gravy had thickened up naturally. If you wanted a thicker sauce, just stir in a few teaspoons of cornflour, mixed with a tablespoon of water and heat for a few minutes whilst stirring.

See also

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