Meat with artichokes and peas

Here’s a traditional Moroccan recipe for (meat with artichokes and peas). This dish is rich in flavor and typically made with lamb or beef, combined with artichokes and green peas, and simmered in a spiced sauce.

Ingredients:

• 500g lamb or beef (cut into medium-sized pieces)
• 4 artichokes (cleaned and trimmed)
• 200g green peas (fresh or frozen)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/2 teaspoon saffron threads (optional)
• 1 teaspoon ground cumin
• Salt to taste
• 1/4 cup olive oil
• 1 small bunch of fresh parsley and cilantro (chopped)
• Juice of 1 lemon (to prevent artichokes from browning)
• 2-3 cups water (enough to cover the meat)
• Optional: preserved lemon and green olives for garnish

Instructions:

1. Prepare the Artichokes:
   • Trim and clean the artichokes by removing the tough outer leaves and stems. Rub the artichokes with lemon juice to prevent browning. Set them aside.
2. Cook the Meat:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for a few minutes until soft and golden.
   • Add the lamb or beef pieces, along with ground ginger, turmeric, cumin, black pepper, saffron (if using), and salt. Stir well to coat the meat with the spices.
   • Add enough water to cover the meat (around 2-3 cups), bring it to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the meat is tender.
3. Add the Artichokes and Peas:
   • After the meat has cooked for an hour, add the cleaned artichokes to the pot. If needed, add more water to cover the vegetables.
   • Continue cooking for about 15-20 minutes until the artichokes start to become tender.
   • Add the green peas and cook for an additional 10-15 minutes, or until the peas and artichokes are fully cooked, and the sauce has thickened.
4. Finishing Touches:
   • If using, add preserved lemon and green olives in the last 5-10 minutes of cooking to enhance the flavor.
   • Garnish with freshly chopped parsley and cilantro.
5. Serve:
   • Serve hot with Moroccan bread, or over couscous or rice.