Moroccan · intermediate
Moroccan Braised Lamb With Green Peas And Artichoke Hearts
A classic Moroccan sweet-and-savory home braise featuring tender boneless lamb simmered with ginger, saffron, tender green peas, and tangy artichoke hearts.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat.
- 02
Season lamb cubes with salt and black pepper, then sear in batches until browned on all sides, about 6 minutes, and transfer to a plate.
- 03
Reduce heat to medium, add diced onion and minced garlic, sautéing for 4 minutes until softened.
- 04
Stir in ground ginger and the steeped saffron liquid, scraping up browned bits from the bottom of the pot.
- 05
Return lamb to the pot, pour in beef broth, bring to a simmer, cover, and reduce heat to low for 35 minutes until meat is tender.
- 06
Fold in green peas and halved artichoke hearts, simmering uncovered for 8 to 10 minutes until vegetables are heated through and sauce thickens.
- 07
Season sauce with salt to taste and serve hot alongside crusty flatbread or couscous.
A LITTLE KITCHEN KNOW-HOW
braising
Slowly cooking seared meat covered in a rich aromatic broth to break down tough fibers into tender bites.
Notes from the kitchen
- Steeping saffron threads in warm water first unlocks maximum golden color and aroma before adding to the stew.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
