This delicious Moroccan taqine recipe has been adapted for use in a pressure cooker. Fragrant with ginger and saffron, it's a personal favorite of mine. Beef or goat may be substituted for the lamb.
The recipe calls for artichoke hearts. See How to Clean Artichoke Bottoms and Hearts if you plan to use fresh artichokes.
The cooking time reflects a Moroccan preference for peas stewed until very tender. This allows the peas to fully absorb the flavorful sauce. Double the cooking times indicated if using a Dutch oven or pot.
Serves 4 to 6.
- 1 lb. (about 1/2 kg) lamb
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped or pressed
- 2 teaspoons salt
- 2 teaspoons ginger
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1/4 teaspoon saffron threads, crumbled
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro (coriander)
- 1/2 cup olive oil
- 1 lb. (about 1/2 kg) peas
- 1 lb. (about 1/2 kg) artichoke bottoms/hearts
Put the meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) into a pressure cooker. Stir to mix well.
Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.
Add about three cups of water, cover the pressure cooker, and increase the heat to high. When pressure has been achieved, reduce the heat to medium and cook for 20 minutes.
Release the pressure and add the peas. Cover, bring back to pressure and cook for 10 to 15 minutes.
Release the pressure and add the artichoke hearts and saffron. If the peas are not fully covered in liquid, add a little more water. Cover, bring back to pressure and cook for another 10 to 15 minutes, or until the artichoke hearts are tender. (Larger artichoke bottoms will require the full 15 minutes; smaller ones a bit less time.)
Release the pressure, and check for seasoning. If necessary, reduce the liquids until a rich sauce has formed.
Serve with bread for scooping up the meat and vegetables.
