Yogurt Lamb and Pea Tagine

It’s been a while since I’ve made a tagine. The chicken tray bake with olives and preserved lemons that I made a few months ago is probably the closest thing I’ve eaten in a long while. Needless to say, I missed it. A lot. A quasi tagine-less winter is a first for me, I must say, but between the birth of a baby and a persistent post-partum sweet tooth, I’m hoping you’ll forgive me. Will you?

It is not pea season where I live but since I don’t mind frozen vegetables, this was hardly a problem. Peas, especially, seem to remain sweet, tender and full of flavor despite a long ice coma. Pea season in Florida is supposed to start in late January but I haven’t seen any in the market yet. As soon as they appear I feel that spring is almost here even though we’re still smack dab in the middle of winter. Peas are magical like that. I think it’s the color.

I was a little bit adventurous with this particular tagine. I made it with yogurt, which is not quite the usage. Along with lemon it yielded a fresh tangy sauce that accentuated the peas and livened up the sauce. It was lovely.

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YOGURT LAMB TAGINE WITH PEAS RECIPE

Yield: 4 SERVINGS

Prep Time: 10 MIN

Cook Time: 60 MIN

Ingredients:

1 1/4 pounds lamb or veal stew meat (preferably shoulder), cut into chunks
Sea salt and ground black pepper, to taste
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
juice of 1 lemon
1 cup plain yogurt
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, diced
3 garlic cloves minced
2 cups vegetable broth
2 1/2 cups fresh or thawed frozen peas

For serving (optional)
Thinly shaved radishes
Minced parsley

Directions:

Place the meat in a large non-reactive bowl. Add the salt, pepper, ginger, cumin, cardamom, turmeric, curry, cinnamon, lemon juice and yogurt. Toss to combine. Marinate in the fridge for 30 minutes, if possible.

Heat the oil and butter in a heavy-bottomed pot over medium heat. Sauté the garlic and onion until translucent, 5 to 7 minutes. Add the meat-yogurt mixture and bring to a simmer. Add the vegetable broth. Cover with a lid and cook for 50 minutes. Add the peas and continue cooking for another 10 minutes.

Let the tagine cool off a bit to allow the yogurt sauce to thicken. Serve garnished with sliced radishes and minced parsley.

 

10 Responses to “Yogurt Lamb and Pea Tagine”

  1. 1

    Fatima — 01/21/2013 @ 8:54 am

    A tajine with yoghurt, never eaten it.
    Will give it a try!

  2. 2

    Manuela — 01/22/2013 @ 8:16 am

    Looks delicious. Can it be marinated longer and if yes, how long at the max?
    Love your recipes and photos!
    Greetings from the icy cold Midwest.

  3. 3

    Eha — 01/22/2013 @ 8:52 pm

    A delightful dish, especially since I love cooking with yogurt! Shall certainly try :) ! Yes, I would marinate it longer also: would even try overnight? I notice you have no flour together with the yogurt: I thought yogurt cooked without any would curdle when brought to boil? I would love to know otherwise :D !

  4. 4

    Nisrine — 01/22/2013 @ 9:13 pm

    Fatima, tagine is wonderful with yogurt. The sauce is thicker. Difficult to tell form the pic as I took it while the dish was still hot…the sauce gets thicker as it cools down.

  5. 5

    Nisrine — 01/22/2013 @ 9:14 pm

    Manuela, you can marinate for up to a day or not marinate at all. It’ll be fab either way.

  6. 6

    Nisrine — 01/22/2013 @ 9:14 pm

    Eha, overnight is perfect. No, it didn’t curdle.

  7. 7

    foodwanderings — 01/25/2013 @ 12:08 pm

    OMG Nisrine, this dish looks incredible. The green peas popping through the lamb. Delish. The only thing I can’t cook milk with meat but I think the stew will still be delicious without.

  8. 8

    Nisrine — 01/27/2013 @ 7:19 pm

    Thank you, Shulie.

  9. 9

    Elena — 02/17/2013 @ 5:33 am

    Hello Nisrine, thank you for our wonderful blog! I am a beginner with Moroccan cuisine, please clarify – do we saute onion and garlic in the tagine itself or we move everything in it afterwards?
    Thank you,
    Elena

    • Nisrine replied: — February 17th, 2013 @ 7:22 am

      I moved the food to the tagine afterwards. I just used it for presentation in this recipe.

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