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How To make Lamb with Artichokes and Preserved Lemons
3 lb Boneless lamb shoulder
1 Small onion,chopped
2 Garlic cloves,pressed,minced
1 1/2 ts Ground ginger
1/2 ts Ground turmeric
1 ts Powdered saffron (opt)
3 tb Vinegar
12 Artichokes,small,wide
12 Moroccan preserved lemons
1/2 c Calamata olives
2 tb Lemon juice (opt)
Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron. Cook, tightly covered, over medium heat for 30 minutes. Meanwhile, in a bowl combine vinegar and 1 quart water. Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed, immerse in vinegar-water. After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15-20 minutes. Stir in 2 cups water; simmer, covered, for 1 hour. Drain artichokes and add to lamb; simmer, covered, for 20 minutes. Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer. Add 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with remaining lemon quarters.
How To make Lamb with Artichokes and Preserved Lemons's Videos
Preserved Lemon Chicken | Ottolenghi 20
We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Preserved Lemons!
One of the Ottolenghi flavour bombs, we use preserved lemons to flavour meats and vegetables, sauces and marinades. The process is quite simple but requires a little planning (about 4 weeks to be exact), though preserved lemons are available to buy too.
Watch Yotam making preserved lemons, his preserved lemon roasted chicken as well as how to spatchcock a chicken - a great technique to reduce roasting time and a more even cooking.
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Chapters:
0:02 All about preserved lemons
0:33 How to make preserved lemons
1:48 Make preserved lemon butter
5:45 Spatchcock the chicken
8:15 Spread the butter
11:12 Roast and serve
Preserved lemon chicken recipe:
How to make preserved lemons:
Ottolenghi 20 - behind the scenes, recipes and products:
See our platters and homeware:
Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson
How to make the best moroccan chicken tagine
This video will show you how to make a moroccan chicken tagine with preserved lemons and olives, and with an easy simple couscous.
Tangia Recipe
Visit: on How To Prepare a Tangia Recipe
Beef & Artichoke Moroccan Tagine - Morocco Recipes
Easy to make moroccan beef and artichoke tagine that is perfect to serve for family or guests. Enjoy !
Click on this link for the written recipe :
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Lamb Sweet Peas & Artichokes ❤️| ???????? Moroccan Food #PassionFood
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Tkelia (Lamb Stomach Stew) / التقلية (طبق معدة الخروف) - CookingWithAlia - Episode 975
RECIPE:
INGREDIENTS:
1kg (2 lbs) lamb organs (lungs, tripe, and fat)
1 onion, chopped
2 garlic cloves, grated
2 tomatoes, grated
1 tablespoon tomato paste
2 tablespoons olive oil
2 tablespoons finely chopped parsley, divided
1 tablespoon paprika
1 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoons ground coriander
1 tablespoons ground ginger
Salt and pepper, to taste
1/2 preserved lemon pulp
1/2 preserved lemon, cut in half
90g (1/2 cup) green olives, pitted
Water
DIRECTIONS:
NOTE: Before using the lamb lining in the recipe, it should be washed with hot water and vinegar several times until the water runs clear.
1- In a bowl, place the lamb lining, lungs and fat. Cover with hot water, and wash the organs for a few times until they are clean.
2- On a cutting board, cut the organs into large cubes.
3- Heat up a pressure cooker over medium high heat. Add the organs and cook for 20 minutes until the organs are dry.
4- Add the onion, garlic, grated tomatoes, tomato paste, olive oil, spices, and 1 tablespoon of chopped parsley. Cover the pressure cooker and cook for 5 minutes.
5- Add enough water to the pot to cover the organs, then lock the pressure cooker, and cook for 45 minutes on medium high or until the organs are tender.
6- Once the organs are done and the sauce has thickened, add the remaining tablespoon of parsley, the preserved lemon and the green olives. Mix, cover the pressure cooker, then cook for a few more minutes.
7- Serve hot with crusty bread and Moroccan mint tea.