Lamb Tagine with Artichokes is a traditional Moroccan recipe for a classic tagine (slow-cooked earthenware dish) recipe of lamb cooked with artichokes in a tomato and onion sauce. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Lamb Tagine with Artichokes.
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Ingredients:
900g stewing lamb
oil for frying
1 medium onion, sliced
2 medium tomatoes, chopped
50g chopped parsley
1/4 tsp saffron (or turmeric)
1 tsp salt
1/2 tsp black pepper
1/2 tsp grated ginger
1/2 tsp cinnamon
12 artichoke hearts (fresh, frozen or tinned)
Method:
Cut the lamb into bite-sized cubes then add along with the oil to a heavy frying pan and fry until browned then add the onions and continue to fry until the onions are golden in colour. If you have a tagine transfer the lamb and onion mix to this then add the tomatoes, parsley, saffron, salt, pepper, ginger and cinnamon.
Stir to mix, add the lid and allow to cook slowly for 20 minutes before adding 200ml water and the artichokes. Cook for an additional 30 minutes until the lamb is tender. Serve with rice or couscous.
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