Peas are one of my favorite vegetables to use in Moroccan cooking. This easy tagine recipe pairs them with zucchini, also known as corgettes. Ginger, saffron and olive oil combine to form a rich sauce.
This recipe has been adapted for cooking in a pressure cooker. The cooking time reflects a Moroccan preference for peas stewed until very tender, allowing them to fully absorb the flavorful sauce. Double the cooking times indicated in the directions if using a Dutch oven or pot. Directions for adapting the recipe for use in a traditional clay or ceramic tagine follow the instructions below.
Serves 4 to 6.
- 1 lb. (about 1/2 kg) lamb, beef or goat, cut into 3" pieces
- 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) zucchini*
*To prep the zucchini for cooking, peel off a few strips of skin lengthwise from the zucchini, creating a striped effect. Remove the ends, and cut the zucchini either in half lengthwise, or into 1/2" thick slices.
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 2 1/2 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 and saffron. Cover, bring back to pressure and cook for 10 to 15 minutes, depending on how tender you want the peas.
Release the pressure and add the zucchini. Simmer, partially covered, about 10 minutes until the zucchini is tender and a rich sauce has formed.
Serve with Moroccan bread for scooping up the meat and vegetables.
Tip for Preparing in a Clay or Ceramic Tagine
To prepare this recipe in a traditional tagine, do not chop the parsley and cilantro – instead, tie them into a bouquet. Layer the onions on the bottom of the tagine and top with the uncooked peas. Distribute half of the spices over the peas, and mix the meat with the remaining spices and garlic. Place the meat in the center of the tagine and arrange the zucchini around the meat. Top with the parsley and cilantro bouquet. Add the olive oil and 2 1/2 cups of water.
Cover the tagine, place it on a diffuser over medium heat, and allow the tagine to reach a simmer. Lower the heat to medium-low or low (just enough heat to maintain the simmer) and allow the tagine to cook undisturbed for 2 1/2 to three hours. Check towards the end of this time to be sure there is still liquid, and add only a small amount of water if necessary. When the meat is tender enough to pinch off the bone, reduce any excess liquid and serve immediately.
