Lamb Tagine with Peas and Tomatoes

Lamb Tagine with Peas and Tomatoes

This is a delicately spiced dish that perfectly highlights new season lamb and fresh peas (although frozen peas are delicious too)

Serves4 Origin North Africa and Middle East
Preparation 10 min Heat rating (Medium)
Cooking 2h Ease (Easy)
Vegetarian No


tsp Cayenne Chilli powder
1 stick Cinnamon quills
2 tsp Ground Cumin, organic
1 tsp Sweet Paprika
1 pinch Saffron, organic
4 tbsps olive oil
2 medium red onions, roughly chopped
2 tomatoes, roughly chopped
750g lamb shanks, or neck of lamb (on the bone)
1 litre cold water
1 Good pinch of saffron, infused in 2 tbsps boiling water
500g fresh peas (if you use frozen peas, add later to adjust the cooking time)
salt and pepper


In a large saucepan, put the olive oil, the cumin, cinnamon stick, paprika, Cayenne, onion and chopped tomatoes, salt and pepper over a medium heat. Cook for 10 min stirring occasionally.
Infuse the saffron in 2 Tbsp of boiling water.
Then add the meat and the cold water with the saffron infused water. Cover and cook for 1 1/2 hrs or until the meat is almost tender. Add the peas and cook uncovered for a further 20-30 min until the lamb is soft and the peas sweet. Check the seasoning and adjust to taste.

Serve with couscous or bread.

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