LAMB TAGINE WITH ARTICHOKES
This Moroccan lamb stew is quick to assemble and can simmer while you do
other things.
2 lbs. stewing lamb
oil for frying
1 medium onion, sliced
2 medium tomatoes, chopped
1/4 cup chopped parsley
1/4 tsp. saffron or turmeric
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ginger, grated, or < tsp. ground ginger
1/4 tsp. cinnamon
2 packages frozen artichoke hearts or hearts from 12 fresh artichokes
Chop the lamb into bite-size cubes, then saute in oil in a large, heavy pot.
(The oil is hot enough when a test piece of meat sputters.) Stir cubes to
brown them on all sides. When well browned, add onion and continue to stir
until onions are golden. Reduce heat to low and mix in the tomatoes,
parsley, saffron or turmeric, salt, pepper, ginger and cinnamon. Simmer for
15 minutes, stirring occasionally before adding 1 = cups water along with
the artichokes. Cook an additional 15 - 20 minutes if the hearts were
frozen, and 35 - 40 minutes if they're fresh.
Serves 6.
country : Morocco
course : meat dish
source : The Africa News Cookbook : African Cooking for Western Kitchens /
edited by Tami Hultman
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