Lamb Tagine with Artichokes and Mint
In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 369 |
| pro | 30 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 5 g |
| chol | 75 mg |
| sodium | 580 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 27% |
| vit A | 24% |
| vit C | 13% |
| folate | 30% |
Suggested Recipes
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3 lb (1.5 kg) boneless lamb shoulder or leg roast
2 tbsp (25 mL) olive oil
2 onions, sliced
1 carrot, diced
4 cloves garlic, minced
2 tsp (10 mL) crumbled dried mint
1 tsp (5 mL) ground cumin
1/4 cup (50 mL) dry white wine
1-1/2 cups (375 mL) chicken stock
1 bay leaf
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 can (14 oz/398 mL) artichokes, drained and quartered
1/4 cup (50 mL) raisins
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) pine nuts
Preparation:
Trim roast and cut into 1-inch (2.5 cm) cubes. In large Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to plate.
Drain any fat from pan and reduce heat to medium; cook onions, carrot, garlic, mint and cumin, stirring, until onions are softened, about 5 minutes. Add wine; cook, stirring, for 1 minute. Add chicken stock, bay leaf, salt and pepper.
Return lamb and any accumulated juices to pan; bring to boil.
Cover and simmer over medium-low heat, or cover and cook in 350°F (180°C) oven, for 1 hour.
Stir in chickpeas, artichokes, raisins, and lemon rind and juice; cover and cook until lamb is tender and sauce is thickened, about 30 minutes. Discard bay leaf.
Meanwhile, in small skillet, toast pine nuts over medium heat, shaking often, until golden, about 3 minutes; sprinkle over stew.
Additional Information
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Other Methods
Slow-Cooker Lamb Tagine with Artichokes and Mint:
Follow first 2 paragraphs as directed; transfer to slow-cooker. Add lamb and any accumulated juices; cover and cook on Low until lamb is tender, 6 to 8 hours. Stir in chickpeas, artichokes, raisins, and lemon rind and juice; cook for 1 hour. Discard bay leaf. Toast pine nuts as directed and sprinkle over stew.Pressure-Cooker Lamb Tagine with Artichokes and Mint: Increase chicken stock to 2 cups (500 mL). Using pressure cooker instead of Dutch oven, follow first 3 paragraphs as directed. Secure lid; bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 12 minutes. Remove from heat; let pressure release completely, about 10 minutes. Stir in chickpeas, artichokes, raisins, and lemon rind and juice; simmer, uncovered, for 15 minutes or until sauce is thickened. Discard bay leaf. Toast pine nuts as directed and sprinkle over stew.
Tags:
Main Course; Middle-Eastern and North African; Meat-Lamb; Vegetables; Beans and Legumes; One-Pot;
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