Lamb and Cardoon Tagine With Preserved Lemons (Fatn

Name: Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs boneless lamb shoulder, diced; 1 onion, peeled and diced; 6 garlic cloves, peeled and minced; 1 quart water; salt and pepper; 2 bunches cardoons, peeled, halved, and reserved in acidulated water; 1 lemon, juice of; 1 cup water; 1 teaspoon ground ginger; 3 saffron strands; ½ cup vegetable oil; ½ cup extra virgin olive oil; 1 teaspoon salt; preserved lemon peel strip; oil cured green olives

Servings: persons

3 12 lbs boneless lamb shoulder, diced
1 onion, peeled and diced
6 garlic cloves, peeled and minced
1 quart water
salt and pepper
2 bunches cardoons, peeled, halved, and reserved in acidulated water
1 lemon, juice of
1 cup water
1 teaspoon ground ginger
3 saffron strands
½ cup vegetable oil
½ cup extra virgin olive oil
1 teaspoon salt
preserved lemon peel strip
oil cured green olives

1
For the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil.
2
Reduce the heat, and simmer until tender, about 30 minutes.
3
Remove from the heat, season, and set aside keeping warm.
4
For the cardoons, in a medium saucepan over medium heat, combine all of the ingredients and mix to combine.
5
Bring to a boil, reduce the heat, cover, and simmer for one hour, or until tender.
6
Remove from the heat and set aside keeping warm.
7
To finish the tagine, preheat the oven to 300 degrees.
8
Spoon the lamb into the center of a tagine and arrange the cardoons on top.
9
Place in the oven until warmed through, about 15 minutes.
10
To serve, spoon some preserved lemon and olives on top of the tagine.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 12 lbs boneless lamb shoulder, diced, 1 onion, peeled and diced, 6 garlic cloves, peeled and minced, 1 quart water, and more.

Yes, Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions