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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
Tajine of Beef with Green Peas and Artichokes Recipe - CookingWithAlia - Episode 128
To view written recipe, click here:
First, happy new year to all of you! Thank you for your continuous support, it means the world to me... For our first 2011 video, we are making a staple dish of Moroccan cuisine: Tajine of Beef with Green Peas and Artichokes. Easy, nutritious, and delicious - full flavors to make your friends and family ask for more!
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.
Lamb Sweet Peas & Artichokes ❤️| ???????? Moroccan Food #PassionFood
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Lamb Sweet Peas & Artichokes ❤️| ???????? Moroccan Food #PassionFood
[ENG] Beef Tagine with Green Peas / طاجين اللحم و الجلبانة - CookingWithAlia - Episode 437
Let's continue the La Maison Arabe Dada's series with this staple Moroccan tagine of beef and green peas!
WRITTEN RECIPE:
INGREDIENTS:
Meat base
300 grams (11 oz.) beef fillet slices, cut into chunks
1 tablespoon olive oil
1 tablespoon vegetable oil
½ of onion, chopped
2 garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
Salt and pepper, to taste
Topping
100 gams (2/3 cup) shelled green peas
½ preserved lemon (no pulp, rind only), rinsed and thinly sliced
6 purple olives
STEPS:
1- In a tagine plate, combine the meat, vegetable oil, olive oil, chopped onion, crushed garlic, chopped parsley and cilantro, and spices. Mix well.
2- Cover and brown the meat, on medium heat, for around 10 minutes.
3- Add 1/2 cup (100 ml) of boiling water and the green peas to the meat. Cover the tagine and cook for another 15 minutes or until the meat is cooked. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the meat to fully cook.
4- Once the meat is done, top with preserved lemon pulp and olives. Cover and cook for another 5 minutes.
5- Serve immediately with crusty bread.
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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@Ottolenghi
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
Artichoke tajin with lamb | Delicious yet so easy | Moroccan food |
Welcome back !!!
Lamb tajin with artichoke | simple recipe | Moroccan food |
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