Lamb with Artichokes and Peas – A Moroccan Delight

Lamb with Artichokes and Peas is a popular Moroccan dish that combines the richness of tender lamb with the delicate flavors of artichokes and peas. This dish is a great representation of Moroccan cuisine, where the use of fresh vegetables and aromatic spices creates a balanced and satisfying meal. The lamb is slow-cooked until it’s meltingly tender, and the artichokes and peas absorb all the savory goodness of the sauce, making this a hearty and wholesome dish.

Ingredients

For the Stew:

• 2 lbs (900g) lamb shoulder or leg, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 1/2 teaspoon saffron threads (optional)
• 2 cups beef or chicken broth (or water)
• 1 tablespoon tomato paste
• 1 can (15 oz) peas, drained (or 1 cup fresh peas)
• 6-8 artichoke hearts, fresh or frozen
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Lamb:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb chunks and brown them on all sides. This should take about 8-10 minutes. Once browned, remove the lamb from the pot and set it aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened and golden, about 5 minutes.
3. Add the cumin, coriander, turmeric, cinnamon, paprika, saffron (if using), salt, and pepper. Stir well to coat the onions and garlic with the spices.
4. Return the lamb to the pot and stir to coat the meat with the spice mixture.
5. Add the tomato paste and mix it in well. Pour in the broth (or water) and bring it to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 1.5-2 hours, or until the lamb is tender and the flavors have melded together.

2. Add the Vegetables:

1. After the lamb has cooked for about 1.5 hours, add the artichoke hearts (fresh or frozen) and peas to the stew.
2. Stir gently to combine, ensuring the vegetables are submerged in the broth.
3. Cover the pot again and let the stew cook for an additional 30 minutes, or until the artichokes are tender and the peas are cooked through.

3. Adjust Seasoning:

1. Taste the stew and adjust the seasoning with more salt, pepper, or spices as needed.
2. If the stew needs more liquid, add a little more broth or water.

4. Serve:

1. Once the lamb is tender and the vegetables are cooked, remove the pot from the heat.
2. Serve the lamb with artichokes and peas on a large platter or individual plates.
3. Garnish with freshly chopped cilantro for a burst of color and flavor.

Tips and Variations:

• Meat Alternatives: While lamb is traditional in this dish, you can substitute it with beef or chicken for a different take on the recipe.
• Artichokes: If you’re using fresh artichokes, be sure to trim them properly before adding them to the stew. If using frozen, no preparation is needed.
• Vegetarian Version: For a vegetarian option, you can omit the lamb and make a vegetable version using more peas, artichokes, and additional vegetables like potatoes, carrots, and zucchini.
• Serving Suggestions: This dish is typically served with Moroccan bread (khobz) or couscous. You can also pair it with a simple green salad to balance the richness of the stew.