You don’t need a pointy-lidded tagine to cook a Moroccan-style stew but a wide-based pan with a well-fitting lid simulates the intense method of cooking. Long and slow is always best for stews but this one, flavoured with spicy ras al hanout, masses of onion and coriander, with a hint of saffron, is ready within the hour. Peas might sound an odd addition but their sweet mealy flavour and texture works very well. Serve with cous cous or crusty bread. Leftover boiled potatoes, incidentally, added towards the end of cooking, are a great addition.
Serves 2
Prep 20 min
Cook 45 min
Ingredients
Method
Soften the saffron in 1 tablespoon hot water. Tip the peas into a colander. Cut the lamb into kebab-size chunks. Crush chopped garlic with a pinch salt to make paste. Mix with 1 tablespoon lemon and olive oil to smear all over the lamb. Halve, peel and finely chop the onions. Heat remaining oil in a spacious, lidded sauté/frying pan. Add onion and generous pinch salt. Cook, covered, over medium-low heat until soft but pale, allowing about 15 min. Brown the meat in the onion.
Stir in the ras al hanout, stirring for a couple of minutes before adding the saffron, remaining lemon juice and stock. Finely chop the coriander from the root end and add the root half to the stew. Simmer, covered, for 45 min, stirring occasionally. Fold in the peas, they will cook in minutes. Adjust the seasoning with salt. The dish reheats perfectly; stir in remaining coriander just before serving.