Moroccan Lamb or Beef Tagine With Peas and Artichokes Recipe

Tagine with beef, peas and artichoke bottoms

Christine Benlafquih / The Spruce Eats 

Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
498 Calories
34g Fat
24g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 498
% Daily Value*
Total Fat 34g 44%
Saturated Fat 9g 46%
Cholesterol 73mg 24%
Sodium 524mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 9g 32%
Total Sugars 6g
Protein 25g
Vitamin C 19mg 97%
Calcium 60mg 5%
Iron 4mg 20%
Potassium 715mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious Moroccan tagine recipe can be prepared in a pressure cooker, conventional pot or traditional clay tagine. Directions are included for all methods. Fragrant with ginger and saffron, it's a classic. Goat meat may be substituted for the lamb or beef.


  • 1 pound lamb, or beef, cut into 2- to 3-inch pieces

  • 1 medium onion, chopped, plus one more onion, sliced if cooking in a tagine

  • 3 cloves garlic, finely chopped

  • 2 teaspoons kosher salt

  • 2 teaspoons ginger

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon turmeric

  • 1/4 teaspoon saffron threads

  • 2 tablespoons parsley, chopped

  • 2 tablespoons cilantro, chopped

  • 1/2 cup olive oil

  • 1 pound peas

  • 1 pound artichokes, trimmed

  • 1 preserved lemon, optional

Steps to Make It

Pressure Cooker or Conventional Pot Method

  1. Gather the ingredients.

  2. Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.

  3. Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).

  4. Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.

  5. Serve with Moroccan bread for scooping up meat and vegetables.

Clay or Ceramic Tagine Method

  1. Gather the ingredients.

  2. If using freshly shelled peas, parboil for several minutes; drain, and set aside.

  3. Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine. 

  4. In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.

  5. Surround meat with peas, then arrange artichokes all around. 

  6. Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.

  7. Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer—it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.

  8. The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.

  9. Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.


  • The recipe calls for artichoke bottoms. If you plan to use fresh artichokes—which is preferred in Morocco—they need to be cleaned. Frozen artichoke bottoms may also be used.
  • The cooking time reflects a Moroccan preference for peas stewed until very tender. It allows the peas to absorb the flavorful sauce fully. Double the cooking times indicated if using a Dutch oven or pot, and allow even more time if slow-cooking in a tagine.

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