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Moroccan Lamb Tagine with Artichokes
2 lbs. stewing lamb
oil for frying
1 medium onion, sliced
2 medium tomatoes, chopped
1/4 cup chopped parsley
1/4 tsp. saffron or turmeric
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ginger, grated, or 1/4 tsp. ground ginger
1/4 tsp. cinnamon
2 packages frozen artichoke hearts or hearts from 12 fresh artichokes
Chop the lamb into bite-size cubes, then saute in oil in a large,
heavy pot. (The oil is hot enough when a test piece of meat
sputters.) Stir cubes to brown them on all sides. When well browned,
add onion and continue to stir until onions are golden. Reduce heat
to low and mix in the tomatoes, parsley, saffron or turmeric, salt,
pepper, ginger and cinnamon. Simmer for 15 minutes, stirring
occasionally before adding 1 1/2 cups water along with the
artichokes. Cook an additional 15 - 20 minutes if the hearts were
frozen, and 35 - 40 minutes if they're fresh.
Serves 6.
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Tagine 07