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    Lamb With Artichoke


    2 Lbs. of lamb meat cut 2" pieces
    3 Lbs. of artichoke
    3 Lbs. of green peas (can is OK)

    1 Tsp. of ginger
    1 pinch of saffron
    1 clove of garlic
    3 Tbs. of olive oil

    1 Preserved lemon

    0.5 Lbs. of olives (Green, Red, or black)
    1 bunch of chopped parsley
    lemon juice

    Moroccan Tagine: Lamb with artichoke and peas




    Cut the lamp into 2" Pieces. Lamb could have bone or boneless to your preference.

    Make a mixture of 2 Tbsp. of olive oil, ginger, saffron, and garlic. bathe the meat pieces into the mixture until all sides are oiled.

    Put 1 Tbsp. of olive oil in the center of the tagine and place the meat pieces on top of it.

    Clean the artichoke, take out the leaves and the core and only use the heart. Skin your preserved lemon and cut in 1/8 ths.

    Place artichokes on top of the meat and top it with pieces of preserved lemon skin. Scatter olive on in the tagine and cover with the skin of your preserved lemon. Squeeze the lemon inside pulp all over the vegetables. Add 4 tbsp of water.

    Place in a preheated oven at 250 F for 2.5 hours or on gas stove top on low heat and check it every 30 minutes. Check for tenderness of artichokes. Add water by the table spoon as needed. Then add the green peas and cook for 10 more minutes. (If you use fresh green peas. Make sure their have been boiled in salted water for 10 minutes before adding to the tagine.)

    Serve hot!