Ingredients
-
-
3 1/2
-
1
-
6
-
1
-
-
-
2
-
1
-
1
-
1
-
3
-
1/2
-
1/2
-
1
Directions
Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni), I found this on the web when I found no recipes using cardoon/cardon/Khorchef/Wild Artichoke/Spanish Artichoke This ingredient is highlighted as a typical North African/Middle Eastern ingredient in 9/07 Topic of the Month Seems there should be at least ONE recipe here 😉 Besides, it looks really tasty!, I found this on the web when I found no recipes using cardoon/cardon/Khorchef/Wild Artichoke/Spanish Artichoke This ingredient is highlighted as a typical North African/Middle Eastern ingredient in 9/07 Topic of the Month Seems there should be at least ONE recipe here 😉 Besides, it looks really tasty!
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
to Serve, Spoon Some Preserved Lemon and Olives on Top of the Tagine. |
