Lamb Tagine with Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana)
Lamb Tagine with Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put the shanks, onions, garlic, spices, and a little salt into a large pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut the shanks, onions, garlic, spices, and a little salt into a large pot.
Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat.
Add the oil, then reduce the heat to medium-low.
Cover and cook for 30 minutes.
Turn the shanks over in the sauce and cook for another 15 minutes.
Turn the meat again and cook for another 15 minutes, or until the meat is tender.
If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done.
Add the peas and cook uncovered for another few minutes, until the peas are cooked.
Taste and adjust the seasoning if necessary.
If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
Transfer meat and vegetables to a serving dish.
Garnish with the reserved cilantro and serve very hot with Moroccan bread.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.