Recipes Lamb Tagine Restaurant Marrakesh Morocco – Epcot


4 pounds cubed lamb
1 medium onion finely chopped
½ bunch coriander finely chopped
½ bunch parsley finely chopped
1 tablespoon Salt
1 teaspoon ginger
1 teaspoon white pepper
½ cup olive oil
1 tablespoon Garlic
pinch of saffron
4 cups water
2 cans peas drained
1 can artichoke bottoms drained and cut into quarters

Method of Preparation:

Season lamb cubes. Brown in olive oil. Add onions, parsley, coriander, saffron and water. Cook 2 hours or until tender. Remove lamb from pot, add the drained peas and drained and quartered artichoke bottoms. Reduce sauce until thick and serve over the lamb.