Market Jelena (Pea and Artichoke Stew with Lamb)
Traditionally stews in Tunisia are prepared with lamb. Today many Tunisians substitute chicken for lamb; both are excellent. For a less spicy flavor, replace the Anaheim peppers with Cubanelle peppers or one seeded and sliced bell pepper. If using fresh artichokes, remove leaves and choke, keeping only the hearts. You can use other vegetables for this stew.
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds bone-in shoulder or leg of lamb, cut in 6 pieces, or 6 chicken thighs or breasts
- ¼ cup extra virgin olive oil
- 1 small white onion, peeled and thinly sliced
- 1 (29-ounce) can diced tomatoes, with juice
- 1 tablespoon paprika
- 2 teaspoons ground turmeric
- 2 Anaheim peppers, stems and seeds removed, quartered
- 6 fresh or 12 frozen whole artichoke hearts*
- 6 cups fresh or frozen sweet peas
- ¼ cup minced fresh flat-leaf parsley leaves
- Sprinkle salt and pepper on both sides of lamb. In a large pot, heat oil over low heat. Add lamb and onions, and sauté for 5 minutes. Add tomatoes with the juice, paprika and turmeric. Stir well, increase heat to medium-high and bring to a boil. Reduce heat to medium-low. Simmer gently, covered, until meat is tender, about 40 minutes. Stir occasionally. Add ¼ cup water if sauce becomes too thick. Stir in peppers and simmer, covered, for 5 minutes over medium-heat. Add artichokes and peas, mix well and simmer, covered, for 5 more minutes. Mix in parsley and cook 30 more seconds.