You may also like
Categories:
lamb shoulder onion garlic water salt bunches cardoons lemon water ground ginger saffron strands vegetable oil extra-virgin olive oil salt preserved lemon oil-cured green olives
Viewed: 75 - Published at: 7 years agoIngredients
- 3 12 lbs boneless lamb shoulder, diced
- 1 onion, peeled and diced
- 6 garlic cloves, peeled and minced
- 1 quart water
- salt and pepper
- 2 bunches cardoons, peeled, halved, and reserved in acidulated water
- 1 lemon, juice of
- 1 cup water
- 1 teaspoon ground ginger
- 3 saffron strands
- 12 cup vegetable oil
- 12 cup extra virgin olive oil
- 1 teaspoon salt
- preserved lemon peel strip
- oil cured green olives
Method
- 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.
