tajine jelbana
Tajine Jelbana (Peas Tagine)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Tajine jelbana is a traditional North African meat stew prepared with peas, artichoke, potatoes and carrots.
Course: Main Course
Cuisine: Algerian, North African
Servings: 4 people
Author: Mike Benayoun
Ingredients
  • lb veal stew , cut large chunks
  • 1 lb shelled peas (fresh or frozen)
  • 2 carrots , peeled and cut in 1-inch slices
  • 2 potatoes , peeled and cut into chunks
  • 4 artichoke bottoms , halved
  • ½ teaspoon ras el hanout
  • teaspoon turmeric
  • ½ teaspoon ground ginger
  • ½ teaspoon cumin
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 3 cloves garlic , crushed
  • 1 onion , thinly sliced
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • Salt
  • Pepper
Equipment
Instructions
  1. In a casserole or a tagine pot, add the oil and cook the veal at medium heat for a few minutes. Add onion, garlic, salt and pepper, and continue to sauté for 5 minutes, stirring regularly.

  2. Add carrots, peas, spices and tomato paste. Reduce heat and simmer for 10 minutes covered, stirring occasionally.
  3. Cover with water and simmer for 15 minutes.
  4. Add the potatoes and artichoke bottoms, bay leaves, cilantro and parsley. Cook for at least 30 minutes until everything is fully cooked.