Prep 30 mins
Cook 1 hr 15 mins
I found this on the web when I found no recipes using cardoon/cardon/Khorchef/Wild Artichoke/Spanish Artichoke. This ingredient is highlighted as a typical North African/Middle Eastern ingredient in 9/07 Topic of the Month. Seems there should be at least ONE recipe here. ;) Besides, it looks really tasty!
For the lamb
- 3 1⁄2 lbs boneless lamb shoulder, diced
- 1 onion, peeled and diced
- 6 garlic cloves, peeled and minced
- 1 quart water
- salt and pepper
For the cardoons
- 2 bunches cardoons, peeled, halved, and reserved in acidulated water
- 1 lemon, juice of
- 1 cup water
- 1 teaspoon ground ginger
- 3 saffron strands
- 1⁄2 cup vegetable oil
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon salt
For the dish
- preserved lemon peel strip
- oil cured green olives
- For the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil. Reduce the heat, and simmer until tender, about 30 minutes. Remove from the heat, season, and set aside keeping warm.
- For the cardoons, in a medium saucepan over medium heat, combine all of the ingredients and mix to combine. Bring to a boil, reduce the heat, cover, and simmer for one hour, or until tender. Remove from the heat and set aside keeping warm.
- To finish the tagine, preheat the oven to 300 degrees. Spoon the lamb into the center of a tagine and arrange the cardoons on top. Place in the oven until warmed through, about 15 minutes.
- To serve, spoon some preserved lemon and olives on top of the tagine.