Lamb Tagine with Peas and Artichokes

When the first peas and artichokes arrive in the spring markets, Moroccan cooks start making this bright, green tagine. Lamb simmers in a light saffron broth with ginger and turmeric, and the vegetables go in near the end so they keep their color and snap. It is the freshest of the tagine family, a welcome change from the darker, longer-cooked stews of winter.

Spring vegetables in a gentle saffron broth

The peas stay sweet and pop against the tender lamb, and the artichokes soak up the golden broth like sponges. A few pieces of preserved lemon stirred in at the end lift everything with a quiet tang. Serve it over couscous or with bread, and do not let any of the broth go to waste.

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Thinking of a Moroccan dinner night? This dish fits the complete Moroccan dinner night menu. The spices here are part of a bigger story — our spice blends of the world guide.

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