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LOCATION: Recipes >> African >> Tagine 08

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Lamb Tagine With Artichokes, Lemon And Olives
For 4 - 6 people.

1.1 - 1.3 kg (21/2 - 3 lbs) lamb shoulder, cut into 3 cm (11/2 ) chunks
2 cloves garlic, peeled and crushed
salt to taste
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons powdered ginger
pinch pulverised saffron
1/2 teaspoon turmeric
4 tablespoons vegetable oil, or less
85 g (3 oz) grated onion
8 to 10 small artichokes (about 1.15 kg (2 1/2 lbs))
3/4 to 1 preserved lemon, rinsed
1/2 cup red olives, such as Kalmatas or Gaetas
2 tablespoons lemon juice

Trim excess fat from the lamb. In a large casserole toss the lamb
chunks with the garlic, salt, spices, oil, herbs and onion. Cover
with 225 ml (scant 1/2 pint) water and bring to the boil. Reduce
the heat, cover, and simmer over moderate heat for 1 1/2 hours,
turning the pieces of meat often in the sauce and adding water
whenever necessary.

Prepare the artichokes by removing the outside leaves and trimming
the bases. Halve each one and remove the hairy choke. Place in
acidulated water (water with 2 tablespoons of vinegar added) to
keep from blackening while trimming the rest. Rinse and drain before

Place the artichokes over the pieces of meat after the meat has
cooked 1 hours. Place the rinsed preserved lemons, cut in quarters,
on top. Cover tightly and cook 30 minutes. Sprinkle with lemon
juice olives and cook a few minutes all together.

Place the lamb in centre of the serving dish. Arrange the artichokes,
flat side up, facing in one direction around the rim. By boiling
rapidly, uncovered, reduce the sauce to a thick gravy. Adjust the
seasoning of the sauce. Swirl the pan once to combine and pour over
the meat. Decorate with preserved lemons and olives and serve at

Note : An alternative sauce includes a peeled and seeded tomato
cooked with the sauce.


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