Moroccan Meat Tagine with Green Peas, Preserved Lemon and Olives: A Traditional Recipe. Fork tender meat meets sweet peas and tangy preserved lemon. A perfect combination. 3.25 lbs beef or lamb cut into 5 to 6 ounce portions⁣ 1.75 lbs of fresh or frozen green peas ⁣ 1t ground ginger ⁣ 1 large pinch of Moroccan saffron threads ⁣ 2.5T of sunflower oil ⁣ 1/2 large onion, grated ⁣ 1 mina medium preserved lemon⁣ 12 mina purple beldi olives ⁣ Salt, to taste ⁣ In a tagine set over a heat diffuser or heavy bottomed sauce pan, add oil, meat, ginger, saffron, grated onion and salt.  Cook over medium heat, stirring occasionally, for 5-7 minutes to lock in the flavor of the spices.  Add hot water to barely cover the meat, bring to boil, cover the tagine and cook over low heat until the meat is fork tender.  I used beef chuck meat and the cooking time was around 2 hours.  Check the meat halfway through, adding water as needed to ensure the meat is mostly submerged. ⁣ ⁣ Once the meat is cooked...