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Epicurious

Lamb Tagine With Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana)

3.8

(5)

A dish of lamb tagine.
Photo by Kristin Perers

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium. I also use frozen petits pois, which I blanch in boiling water and then add to the tagine at the very end so that they stay a bright green color.

Note

Quick-thaw the frozen petits pois by plunging them into boiling water.

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