Spring Tagine with Lamb Shoulder, Peas & Artichoke Hearts

Ingredients

• 1¼ lb Lamb Shoulder, in large chunks
• 1½ cups Peas
• 6 Artichoke Hearts, halved
• 1 onion, grated
• 3 cloves garlic, minced
• 1 tsp ground ginger
• ½ tsp white pepper
• Pinch saffron in 2 tbsp warm water
• 3 tbsp olive oil
• 1 cup stock
• Juice of ½ lemon
• Handful cilantro, chopped
• Salt

Method

1. Warm the oil in a wide pot and cook the grated onion and garlic over medium until soft and pale gold, 6 minutes. Stir in the ginger, white pepper, and saffron water.
2. Add the Lamb Shoulder, turn it in the spiced onion until coated, then pour in the stock. Cover and simmer gently 30 minutes for lamb, 15 for poultry or legumes, until nearly tender.
3. Add the Artichoke Hearts and cook 8 minutes, then the Peas for the final 5 — added together they'd turn the same shade of army green.
4. Uncover and let the sauce reduce until it barely pools around the meat. Finish with the lemon juice and cilantro, taste for salt, and serve with couscous or bread.