Lamb And Cardoon Tagine With Preserved Lemons (fatna Kotni)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 1/2 lbs boneless lamb shoulder, diced
• 1 onion, peeled and diced
• 6 garlic cloves, peeled and minced
• 1 quart water
• salt and pepper
• 2 bunches cardoons, peeled, halved, and reserved in acidulated water
• 1 lemon, juice of
• 1 cup water
• 1 teaspoon ground ginger
• 3 saffron strands
• 1/2 cup vegetable oil
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• preserved lemon peel strip
• oil cured green olives

Recipe

• 1 for the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil. reduce the heat, and simmer until tender, about 30 minutes. remove from the heat, season, and set aside keeping warm.
• 2 for the cardoons, in a medium saucepan over medium heat, combine all of the ingredients and mix to combine. bring to a boil, reduce the heat, cover, and simmer for one hour, or until tender. remove from the heat and set aside keeping warm.
• 3 to finish the tagine, preheat the oven to 300 degrees. spoon the lamb into the center of a tagine and arrange the cardoons on top. place in the oven until warmed through, about 15 minutes.
• 4 to serve, spoon some preserved lemon and olives on top of the tagine.