Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/4 cup olive oil
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup green olives, pitted
- 1/2 cup preserved lemon, chopped
- 2 cups canned artichoke hearts, drained and quartered
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Tajine or a heavy-bottomed pot with a lid
Step-by-step instructions:
1. In a tajine or a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper to the pot and stir to combine.
4. Pour in the diced tomatoes and chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
5. Add the green olives, preserved lemon, and artichoke hearts to the pot and stir to combine. Cover the pot and simmer for another 30 minutes.
6. Season the tajine with salt and black pepper, to taste.
7. Garnish with fresh cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the tajine.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 480
Fat: 29g
Carbohydrates: 19g
Protein: 35g
Sodium: 1,300mg
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Preserved lemon can be substituted with fresh lemon juice and zest.
- Canned artichoke hearts can be substituted with fresh artichokes.
Variations:
- Add chickpeas or lentils for extra protein.
- Use different spices, such as ginger, saffron, or allspice, to change the flavor profile.
- Add raisins or apricots for a touch of sweetness.
Tips and tricks:
- Browning the lamb before simmering it in the tajine will add depth of flavor to the dish.
- If using a heavy-bottomed pot instead of a tajine, make sure to stir the tajine occasionally to prevent sticking.
- Serve the tajine with couscous or crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tajine in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the tajine in the tajine pot itself for an authentic presentation.
Garnishes:
Fresh cilantro adds a pop of color and freshness to the dish.
Pairings:
- Serve with a side of couscous or crusty bread.
- Pair with a Moroccan salad, such as a carrot and orange salad or a cucumber and tomato salad.
Suggested side dishes:
- Couscous
- Crusty bread
- Moroccan salad
Troubleshooting advice:
- If the tajine is too dry, add more chicken broth or water.
- If the tajine is too watery, remove the lid and simmer uncovered until the liquid has reduced.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tajine is a traditional Moroccan dish that is named after the earthenware pot it is cooked in. It is typically made with meat, vegetables, and spices, and is slow-cooked to develop rich flavors.
Flavor profiles:
This lamb and artichoke tajine has a complex flavor profile that is both savory and slightly tangy. The spices add warmth and depth, while the preserved lemon and green olives add a bright, acidic note.
Serving suggestions:
Serve the tajine family-style in the center of the table, with a side of couscous or crusty bread for soaking up the flavorful sauce.
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Region: Moroccan