Tajine jelbana (meat with peas and artichokes)

Method

1. 1

   Fry the chopped onion with the garlic in hot oil until soft and translucent.

2. 2

   Add the meat and turn until browned on all sides, then add the turmeric, saffron or safflower and some water.

3. 3

   Simmer the meat, covered, over a low heat until it starts to become tender, forming a light, fragrant yellow broth.

4. 4

   Add the peas and artichoke hearts to the pot and cook everything together until the vegetables are tender and have absorbed the flavour of the yellow sauce.

5. 5

   Season with salt and pepper and serve hot, garnished with chopped coriander and parsley, with bread; one of the best-known Algerian family dishes during Ramadan.