Lamb Tagine with Peas and Lemons

Ingredients

• 8 lbs boneless lamb shoulder or leg
• .5 C olive oil
• 4 brown onion, finely chopped
• 8 garlic cloves, finely chopped
• 4 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp ground turmeric
• .75 C chopped cilantro
• .75 C chopped flat leaf parsley
• 3 tbsp chopped fresh lemon thyme
• 6 preserved lemons
• 6 C frozen green peas
• 3 tbsp chopped mint
• 2 tsp powdered sugar

Procedure

1. Trim the lamb and cut into 3cm pieces
2. Heat oil in a large saucepan and brown the lamb in batches
3. Reduce heat to low, add the onion, and cook 5 minutes to soften
4. Add the garlic, cumin, ginger, and turmeric and cook for a few seconds
5. Add 6 C water and stir well to deglaze the pan
6. Return the lamb to the pan with some salt and black pepper
7. Add the coriander, parsley, and thyme
8. Cover, simmering over low heat for 1.5 hours or until the lamb is tender
9. Separate the preserved lemons into quarters and rinse well under running water
10. Remove and discard the pulp and membranes
11. Cut the rind into strips and add to the lamb along with the mint, peas, and sugar
12. Return to a simmer, covered for another 10 minutes or until the peas are cooked