Nutrition Facts
6 servings
6
Lamb Tagine with Artichokes and Lemons Recipe
This lamb tagine recipe with artichokes is fragrant, and to enjoy the delicious sauce, it can be served with couscous.
Ingredients
1 lamb shoulder
5 purple artichokes
1 large carrot
1 onion
1 candied lemon
1 cinnamon stick
1 cube of saffron
2 bird's eye chili
3 olive oil
Pepper
Salt
Directions
1
In the cooking pot, lightly brown the pieces of lamb shoulder with the onion, carrot, and spices in olive oil. Cut and rinse the preserved lemon, and add it to the pot. Deglaze the pot with warm water.
2
To finish, cover the tagine dish and place it in the oven at 180°C for about 1 hour and 30 minutes. Remove the tougher leaves from the artichokes. Cut them into quarters and remove the choke from the inside. Blanch them in lemony water. 30 minutes before the end of cooking, add the artichokes to the tagine dish.
Ingredients
Ingredients
1 lamb shoulder
5 purple artichokes
1 large carrot
1 onion
1 candied lemon
1 cinnamon stick
1 cube of saffron
2 bird's eye chili
3 olive oil
Pepper
Salt
Directions
Directions
1
In the cooking pot, lightly brown the pieces of lamb shoulder with the onion, carrot, and spices in olive oil. Cut and rinse the preserved lemon, and add it to the pot. Deglaze the pot with warm water.
2
To finish, cover the tagine dish and place it in the oven at 180°C for about 1 hour and 30 minutes. Remove the tougher leaves from the artichokes. Cut them into quarters and remove the choke from the inside. Blanch them in lemony water. 30 minutes before the end of cooking, add the artichokes to the tagine dish.
Notes
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