Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For the lamb
- 1587.57 g boneless lamb shoulder, diced
- 1 onion, peeled and diced
- 6 garlic cloves, peeled and minced
- 946.0 ml water
- salt and pepper
-
For the cardoons
- 2 bunch cardoons, peeled, halved, and reserved in acidulated water
- 1 lemon, juice of
- 236.59 ml water
- 4.92 ml ground ginger
- 3 saffron strands
- 118.29 ml vegetable oil
- 118.29 ml extra virgin olive oil
- 4.92 ml salt
-
For the dish
- preserved lemon peel strip
- oil cured green olives
directions
- 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.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York