Nothing more good than a hot tagine when temperatures drop, I present to you this recipe, with peans and artichoke it so simple and the result is so tasty.
400g lamb (the lamb is preferred).
250 g of artichoke (5 small artichoke).
1 clove garlic, crushed.
1/4 of glass table oil.
1/2 teaspoon ginger, turmeric, paprika and cinnamon.
Salt and pepper.
1 tomato, peeled and diced, otherwise 1 tbsp tomato paste.
The candied lemon peel.
300 g shelled peas.
Fry the meat in a tagine or in a pot with olive oil, onion, salt, garlic and tomato pieces.
Once the onion is sweated, add the spices (except paprika that you add when you add the peas), and stir until the mixture has a golden color.
Add water until all the ingredients are covered.
Cover and cook over medium heat for 30 minutes.
Add peas and cook, covered, 10 minutes more. Add water if necessary.
Then place the artichoke hearts in the tagine and add the candied lemon peel and simmer about 10 minutes more.
Serve the tajine with hot sauce.