Friday, February 5, 2010

Lamb tagine with artichokes & lemon recipe

Tasty and easy lamb tagine with artichokes & lemon recipe. Enjoy Moroccan cooking and learn how to make lamb tagine with artichokes & lemon.

Inspired by top restaurants' menus, this is our favourite version of the classic tagine so you can DIY at home.

Ready in 50 minutes

Ingredients (Serves 2)

400g diced lamb shoulder
1 onion , finely chopped
1 garlic clove , crushed
pinch of saffron
¼ tsp ground ginger
1 tbsp olive oil
vegetable stock
squeeze of lemon juice
peel from 1 preserved lemon from a jar, finely chopped
a few artichoke wedges from a jar
2 tbsp each chopped coriander and parsley
couscous to serve

  1. Trim excess fat from the lamb shoulder, put in a pan with the onion, crushed garlic clove, saffron, ground ginger, olive oil and enough vegetable stock to just cover. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until meat is tender, adding splashes of water to keep meat covered. Add a squeeze of lemon juice, the finely chopped peel from the preserved lemon and a few artichoke wedges.
  2. Cook for another 10 minutes then stir in the chopped coriander and parsley. Spoon over couscous to serve.
Recipe from olive magazine, October 2009.

Moroccan Lamb Tagine - moroccan tagine - Easy Moroccan chicken tagine

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