Lamb Tagine With Baby Artichokes And Mint
Published May 8, 2001
- Total Time
- 2 hours plus 2 hours' marinating
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Ingredients
4 cloves garlic, minced
½ cup packed fresh mint leaves, minced
Juice and grated zest of 1 lemon
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
Salt
2 pounds well-trimmed boneless lamb shoulder, in 1 ½-inch cubes
¼ cup raisins
⅓ cup dry sherry
12 baby artichokes
1 tablespoon pine nuts
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 teaspoons balsamic vinegar
¾ cup cooked or canned chickpeas
Freshly ground black pepper to taste
1 cup well-flavored chicken stock
Nutritional analysis per serving (4 servings)
74 grams carbs; 165 milligrams cholesterol; 1057 calories; 28 grams monosaturated fat; 6 grams polyunsaturated fat; 23 grams saturated fat; 63 grams fat; 29 grams fiber; 2032 milligrams sodium; 58 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and ½ teaspoon salt in 2-quart bowl. Add lamb, mix well, cover and marinate 2 hours at room temperature. Place raisins and sherry in small bowl, and set aside.
- Step 2
When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top ½ inch. Quarter artichokes, place in bowl, and cover with water.
- Step 3
Lightly toast pine nuts in 12-inch skillet. Remove. Add 2 tablespoons oil, and brown lamb over high heat in two shifts to avoid crowding. Remove lamb from pan, and lower heat to medium. Add remaining oil and onion, and sauté until translucent. Drain artichokes, and add, with raisins, sherry, balsamic vinegar and chickpeas. Season with salt and pepper. Transfer to tagine. Place lamb on top. If you are not using a tagine, add lamb to skillet. Add stock.
- Step 4
Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 ½ hours.
- Step 5
Baste meat with pan juices. If using a tagine, scatter reserved mint and pine nuts on top, and serve. Otherwise, transfer to serving dish, garnish and serve.
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