L'ham Bil Khorchef - Lamb And Wild Artichoke (north African)

Total Time: 2 hrs 10 mins Preparation Time: 25 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 1 kg lamb
• 1 1/2 kg wild artichokes (khorchef)
• 1 onion, peeled and roughly chopped
• 3 garlic cloves, minced
• 1 tablespoon ghee (smen)
• 1/2 teaspoon ground cinnamon
• 1/2 cup chickpeas (tinned)
• 1/2 cup chopped fresh parsley
• 2 lemons
• 1 tablespoon lemon juice
• 1 free range egg
• 2 pints water (approx)
• salt and black pepper

Recipe

• 1 prepare the khorchef - wash thoroughly, remove stringy fibres and cut into pieces approximately 5cm in length. place into a large pan of boiling water with 1 tbsp of lemon juice and boil for 10-15 minutes. remove from pan and set aside.
• 2 remove any fat from the meat and cut into 1" chunks. chop the onion. place the meat, onion and garlic in a large pan or casserole and fry gently on medium heat until meat is sealed and onion is lightly coloured.
• 3 add the salt, pepper and cinnamon and cook for 10 minutes. finally cover with water - approximately 2 pt, add the chick peas and khorchef.
• 4 cover pan, bring to the boil before reducing heat and simmer for 1 hour. check the seasoning and that the khorchef is cooked (tender) and the chicken is well cooked.
• 5 finely chop the parsley. whisk the egg with the juice from 1 lemon and 4 tbsp of the sauce. pour back into the pan mixing well and cook for a further 5 minutes on medium heat.
• 6 (add a little stock if there is not enough sauce. add a little water if sauce is too thick and is there is too much then cook for 5 minutes over high hid uncovered until sauce has reduced enough.).
• 7 slice the remaining lemon and serve with the finished dish.
• 8 serve this dish with a seasonal salad and fresh bread.