Tagine of Lamb with Green Peas and Preserved Lemons from Taste of Morocco by Robert Carrier

Name: Tagine of Lamb with Green Peas and Preserved Lemons from Taste of Morocco by Robert Carrier
Ingredients: 2 cloves garlic, peeled and chopped; 2 large Spanish onions, peeled and chopped; 1 1/4-1.4 kg/2½-3 lb leg of lamb, cut into 2.5 cm/1 inch cubes; 700 g/1½ lb (4 cups) shelled green peas; 2–4 tablespoons butter; 8 tablespoons olive oil; 2 preserved lemons, cut into quarters, pulp removed; ¼ teaspoon powdered saffron; salt; ½-1 teaspoon each powdered ginger and cumin; 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander

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This tagine can be made with beef as well. Use shin of beef.

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Ingredients

2 cloves garlic, peeled and chopped
2 large Spanish onions, peeled and chopped
1 1/4-1.4 kg/2½-3 lb leg of lamb, cut into 2.5 cm/1 inch cubes
700 g/1½ lb (4 cups) shelled green peas
2–4 tablespoons butter
8 tablespoons olive oil
2 preserved lemons, cut into quarters, pulp removed
¼ teaspoon powdered saffron
salt
½-1 teaspoon each powdered ginger and cumin
6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander