Lamb Tagine With Potatoes and Peas (L’Ham Bel B’Tata Wa Jeblana)
Lamb Tagine With Potatoes and Peas (L’Ham Bel B’Tata Wa Jeblana)

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Tagines are accepted road food in Morocco, and right here is the person that is most step by step realized, except that road distributors decrease the potatoes into minute dice and I engage to make spend of new potatoes, which I leave complete if they’re very minute or halve if they’re medium. I furthermore spend frozen petits pois, which I blanch in boiling water after which add to the tagine at the very halt so that they discontinue a lustrous green colour.


4–6 servings

4 lamb shanks (3 kilos 5 ounces/1.5 kg complete)

2 medium onions (10 1/2 ounces/300 g complete), halved and decrease into thin wedges

2 cloves garlic, finely chopped

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon finely ground sad pepper

Actual pinch of saffron threads

Sea salt

1/4 cup (60 ml) extra-virgin olive oil

1/4 bunch flat-leaf parsley (2 ounces/50 g), quite loads of the underside stems discarded, finely chopped

1/4 bunch cilantro (2 ounces/50 g), quite loads of the underside stems discarded, finely chopped

1 pound 2 ounces (500 g) new potatoes, scrubbed gorgeous and left complete if very minute or halved if medium

9 ounces (250 g) original or thawed frozen petits pois (peep Veil)

Moroccan bread, for serving


  1. Step 1

    Attach the shanks, onions, garlic, spices, and a small salt into a lovely pot. Add water to barely quilt, about 4 cups (1 liter) and ship to a boil over medium-excessive warmth. Add the oil, then decrease the warmth to medium-low. Cowl and cook for 30 minutes. Flip the shanks over in the sauce and cook for one other 15 minutes. Flip the meat every other time and cook for one other 15 minutes, or till the meat is cushy. If the shanks are no longer cushy after an hour, cook for 15 to 30 minutes longer, including a small more water.

    Step 2

    When the meat is cushy, add the herbs (reserving a small cilantro for garnish) and potatoes and cook for one other 15 minutes, stirring every so step by step, till the potatoes are appropriate performed. Add the peas and cook uncovered for one other couple of minutes, till the peas are cooked. Taste and alter the seasoning if wanted. If the sauce is tranquil runny, let it bubble laborious uncovered till the sauce has thickened.

    Step 3

    Switch meat and greens to a serving dish. Garnish with the reserved cilantro and serve very sizzling with Moroccan bread.


Quick-thaw the frozen petits pois by plunging them into boiling water.

How would you rate Lamb Tagine With Potatoes and Peas (L’Ham Bel B’Tata Wa Jeblana)?

  • I agree with one other reviewer – ditch the oil. I used 2 tablespoons of vegetable oil, browned the shanks for roughly 8 minutes and removed from pot. Bloomed the spices in the pot till fragrant after which added the onions and garlic and depart it up. Return the shanks lend a hand to the pot and add water and salt. I brought to a simmer, covered after which cooked in a 325 stage oven and followed the suggested course of. A mildly flavored dish.

  • Manner too oily for me. I realized it to be bland and lacking in texture. The recipe would reduction from some more or less grain accompaniment or mash potato to lend a hand engage up the liquid. I’d decrease the oil sing material by half of and play round with seasonings.

  • Adopted the recipe exactly as written, it was very easy to fashion and intensely delicious. I judge next time I will leave out the saffron, on story of I didn’t basically feel its presence in the dish. On the replace hand, an prominent dish.

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