Lamb Tagine With Baby Artichokes And Mint Recipe

Name: Lamb Tagine With Baby Artichokes And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, minced; 1/2 cup packed fresh mint leaves, minced; Juice and grated zest of 1 lemon; 1 teaspoon ground cumin; 1/4 teaspoon red pepper flakes; Salt; 2 pounds well-trimmed boneless lamb shoulder, in 1 1/2-inch cubes; 1/4 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; 3/4 cup cooked or canned chickpeas; Freshly ground black pepper to taste; 1 cup well-flavored chicken stock

Servings: persons

4 cloves garlic, minced
1/2 cup packed fresh mint leaves, minced
Juice and grated zest of 1 lemon
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
Salt
2 pounds well-trimmed boneless lamb shoulder, in 1 1/2-inch cubes
1/4 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
3/4 cup cooked or canned chickpeas
Freshly ground black pepper to taste
1 cup well-flavored chicken stock

1
Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and 1/2 teaspoon salt in 2-quart bowl.
2
Add lamb, mix well, cover and marinate 2 hours at room temperature.
3
Place raisins and sherry in small bowl, and set aside.
4
When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top 1/2 inch.
5
Quarter artichokes, place in bowl, and cover with water.
6
Lightly toast pine nuts in 12-inch skillet.
7
Remove.
8
Add 2 tablespoons oil, and brown lamb over high heat in two shifts to avoid crowding.
9
Remove lamb from pan, and lower heat to medium.
10
Add remaining oil and onion, and saute until translucent.
11
Drain artichokes, and add, with raisins, sherry, balsamic vinegar and chickpeas.
12
Season with salt and pepper.
13
Transfer to tagine.
14
Place lamb on top.
15
If you are not using a tagine, add lamb to skillet.
16
Add stock.
17
Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 1/2 hours.
18
Baste meat with pan juices.
19
If using a tagine, scatter reserved mint and pine nuts on top, and serve.
20
Otherwise, transfer to serving dish, garnish and serve.

972

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 cloves garlic, minced, 1/2 cup packed fresh mint leaves, minced, Juice and grated zest of 1 lemon, 1 teaspoon ground cumin, and more.

Yes, Lamb Tagine With Baby Artichokes And Mint falls under the Vegetarian 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 Tagine With Baby Artichokes And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions