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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a mixture of 2 Tbsp. | 2. olive oil, ginger, saffron, and garlic. | 3. Bath the meat pieces in the mixture until all sides are coated. | 4. Put 1 Tbsp. | 5. olive oil in the center of the tagine and place the meat pieces on top of it. | 6. Clean the artichoke, take out the leaves and the core and only use the heart. | 7. Skin the preserved lemon. | 8. Place artichokes on top of the meat. | 9. Scatter olives on the tagine and then the skin of the preserved lemon. | 10. Squeeze the pulp from inside the lemon all over the vegetables. | 11. Add 1/2 cup water. | 12. Place in a preheated oven at 300 F. | 13. for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out. | 14. Then add the green peas and cook for 10 more minutes. | 15. (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2		cut	2422.224	0.0	153.1354	195.8645
artichoke	3			-	-	-	-
green pea	3	lbs		1102.2308	196.6325	73.7542	5.4431
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
garlic	1	clove		4.47	0.9918	0.1908	0.015
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon	1		preserved	1.2808	0.4116	0.0486	0.0132
olive green	1/2	lb		201.7338	0.0	44.8801	1.1333
parsley	1	bunch		-	-	-	-
lemon juice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.