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Tajine of lamb to artichokes and peas |
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Art to receive: to deposit pelletized it on a dish with sugar freezes and grooves in saucers Make-ready time: 15 min.
Time of cooking: 90 minutes at 2 a.m.
Cost: reasonable
Difficulty: relatively easy Ingredients for 6-8 people 1 kg 1/2 of meat of lamb crossed of pieces
2 kg of artichokes
2 kg of peas (or fresh broad beans)
1 spoonful with coffee of ginger
1 saffron pinch
1 clove of garlic
3 spoonfuls with oil soups
the bark of a crystallized lemon
1 olive handle
juice of a lemon |
Preparation - To pour oil in the casserole, to make return slightly pieces of meat, to salt and add there the ginger and the saffron. To mix to impregnate the meat then to cover water and to pose the lid. To cook 15 minutes from time to time by supervising cooking, to add water so necessary.
- During this time, to clean artichokes and to plunge the funds in citronn�e or vinaigr�e water. To cook with the salted ebullient water added with sauce of cooking of the meat (15 to 20 mn).
- To cook peas with water during 10 mn then to add a little sauce of cooking.
- To pour the meat and sauce in a tajine; to furnish with artichokes and peas; to then slip the tajine into the furnace with 180 � C (350�F.) during 60 to 90 minutes when until the meat is tender.
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