Lamb tagine with artichokes & lemon
Inspired by top restaurants' menus, this is our favourite version of the classic tagine so you can DIY at home
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 minutes
- Trim excess fat from the lamb shoulder, put in a pan with the onion, crushed garlic clove, saffron, ground ginger, olive oil and enough vegetable stock to just cover. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until meat is tender, adding splashes of water to keep meat covered. Add a squeeze of lemon juice, the finely chopped peel from the preserved lemon and a few artichoke wedges.
- Cook for another 10 minutes then stir in the chopped coriander and parsley. Spoon over couscous to serve.
Recipe from olive magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12762/
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Ingredients
- 400g diced lamb shoulder
- 1 onion , finely chopped
- 1 garlic clove , crushed
- pinch of saffron
- ¼ tsp ground ginger
- 1 tbsp olive oil
- vegetable stock
- squeeze of lemon juice
- peel from 1 preserved lemon from a jar, finely chopped
- a few artichoke wedges from a jar
- 2 tbsp each chopped coriander and parsley
- couscous to serve
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Light and refreshing, this makes a great start to a meal with friends or family
2
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 minutes
Ingredients
- 400g diced lamb shoulder
- 1 onion , finely chopped
- 1 garlic clove , crushed
- pinch of saffron
- ¼ tsp ground ginger
- 1 tbsp olive oil
- vegetable stock
- squeeze of lemon juice
- peel from 1 preserved lemon from a jar, finely chopped
- a few artichoke wedges from a jar
- 2 tbsp each chopped coriander and parsley
- couscous to serve
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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23 August 2010
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08 July 2011
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23 June 2012
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