Lamb & Cardoon Tagine

Ingredients

What you’ll need

• 2 lb/900 g lamb shoulder, cubed
• 3 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ginger
• 1/2 tsp turmeric
• Pinch saffron
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup chopped parsley and cilantro
• 3 cups/710 ml water
• 2 lb/900 g cultivated cardoon stalks
• Juice of 1 lemon, divided
• 1/2 preserved lemon rind, sliced
• 1/2 cup olives

Method

How it comes together

1. 1

   Brown lamb in oil. Add onion, garlic, spices, herbs, and water; simmer covered 75 minutes.

2. 2

   Strip strings from cardoon ribs, cut into 3-inch/7.5-cm pieces, and hold in water acidulated with half the lemon. Boil separately in salted lemon water until partly tender, 20-30 minutes; drain.

3. 3

   Add cardoon to lamb and cook until both are tender, 25-35 minutes.

4. 4

   Add preserved lemon, olives, and remaining lemon juice; reduce sauce.