Lamb Tagine with Artichokes and Peas

Ingredients

• Lamb shoulder, trimmed of fat, raw250 g
• Artichoke bottoms, cooked150 g
• Green peas, cooked100 g
• Onion, raw1 small
• Extra virgin olive oil1 tbsp

Steps

1. 1

   Brown the lamb pieces and sliced onion in a tagine dish with olive oil.

2. 2

   Add half a glass of water, cover, and simmer over low heat for 35 minutes.

3. 3

   Stir in the quartered artichoke bottoms and green peas.

4. 4

   Continue cooking, covered, for 15 minutes until the meat is perfectly tender.