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    You are in: Home / Recipes / Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni) Recipe
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    Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Elmotoo's Note:

    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!

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    Units: US | Metric

    For the lamb

    For the cardoons

    For the dish


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      To serve, spoon some preserved lemon and olives on top of the tagine.

    Ratings & Reviews:


    Nutritional Facts for Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)

    Serving Size: 1 (793 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1549.2
    Calories from Fat 1255
    Total Fat 139.4 g
    Saturated Fat 44.1 g
    Cholesterol 285.7 mg
    Sodium 835.0 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.6 g
    Sugars 1.5 g
    Protein 66.4 g

    The following items or measurements are not included:


    saffron strands

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