sea bass tagine with fennel peas and potatoes

Name: sea bass tagine with fennel peas and potatoes
Ingredients: 3/4 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed and cut into 1-inch pieces; 1/4 cup chopped fresh flat-leaf parsley; 2 cloves garlic, minced chopped; 1/2 cup red onion, minced; 1 tablespoon olive oil; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; ¼ teaspoon saffron threads; Kosher salt; freshly ground black pepper; 1 tablespoon freshly squeezed lemon juice; 6 small trimmed and pared artichokes, 1-inch diameter; 1/2 preserved lemon peel, diced; 1/3 cup oil-cured black olives

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Lamb Tagine with Artichokes Preserved Lemons and Olives Tagines like this are great for parties, but this one cooks up so fast, I suggest adding it to your

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Ingredients

3/4 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced chopped
1/2 cup red onion, minced
1 tablespoon olive oil
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
¼ teaspoon saffron threads
Kosher salt
freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
6 small trimmed and pared artichokes, 1-inch diameter
1/2 preserved lemon peel, diced
1/3 cup oil-cured black olives