Artichokes and peas seasoned with garlic, ground ginger and turmeric make a sensational and surprising sauce for pasta, and a showstopping Moroccan-spiced lamb shoulder with a fruity salsa
I was lucky enough to grow up in a home where we had lots of family and friends around, which meant lots of people to feed. On those occasions, if my mum wanted to make something special that required minimal effort, she served a roast lamb shoulder. After all, roasts actually follow a concept similar to traybakes: the main ingredients are combined in a roasting tin and the oven does most of the work. In Morocco, méchoui can refer to either grilled or roast dishes, but for a lamb shoulder it typically means that it’s roasted. But, first, my take on a traditional artichoke and pea tagine, a popular dish typically enjoyed in spring. In Moroccan homes, tagines are served simply with bread, without sides, but I have found that some make excellent sauces for pasta.
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Artichokes and peas seasoned with garlic, ground ginger and turmeric make a sensational and surprising sauce for pasta, and a showstopping Moroccan-spiced lamb shoulder with a fruity salsaI was lucky enough to grow up...
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