Ingredients
-
1
-
1 1/2
-
1
-
3
-
1
-
1/2
-
1/2
-
1/2
-
2
-
1
-
1
-
2
-
-
-
Directions
L’ham Bil Khorchef – Lamb and Wild Artichoke (North African), This is a traditional Algerian recipe for lamb with ‘Khorchef’ – also known as Wild Artichoke, Spanish Artichoke, Cardon & Cardoon It is also very nice made with chicken instead of lamb , This is a traditional Algerian recipe for lamb with ‘Khorchef’ – also known as Wild Artichoke, Spanish Artichoke, Cardon & Cardoon It is also very nice made with chicken instead of lamb
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Steps
|
1
Done
|
Prepare the Khorchef - Wash Thoroughly, Remove Stringy Fibres and Cut Into Pieces Approximately 5cm in Length. Place Into a Large Pan of Boiling Water With 1 Tbsp of Lemon Juice and Boil For 10-15 Minutes. Remove from Pan and Set Aside. |
|
2
Done
|
Remove Any Fat from the Meat and Cut Into 1" Chunks. Chop the Onion. Place the Meat, Onion and Garlic in a Large Pan or Casserole and Fry Gently on Medium Heat Until Meat Is Sealed and Onion Is Lightly Coloured. |
|
3
Done
|
Add the Salt, Pepper and Cinnamon and Cook For 10 Minutes. Finally Cover With Water - Approximately 2 Pt, Add the Chick Peas and Khorchef. |
|
4
Done
|
Cover Pan, Bring to the Boil Before Reducing Heat and Simmer For 1 Hour. Check the Seasoning and That the Khorchef Is Cooked (tender) and the Chicken Is Well Cooked. |
|
5
Done
|
Finely Chop the Parsley. Whisk the Egg With the Juice from 1 Lemon and 4 Tbsp of the Sauce. Pour Back Into the Pan Mixing Well and Cook For a Further 5 Minutes on Medium Heat. |
|
6
Done
|
(add a Little Stock If There Is not Enough Sauce. Add a Little Water If Sauce Is Too Thick and Is There Is Too Much Then Cook For 5 Minutes Over High Hid Uncovered Until Sauce Has Reduced Enough.). |
|
7
Done
|
Slice the Remaining Lemon and Serve With the Finished Dish. |
|
8
Done
|
Serve This Dish With a Seasonal Salad and Fresh Bread. |
