Lamb, Artichoke and Capsicum Tagine

Lamb, Artichoke and Capsicum Tagine

  • 1kg boned Prime Dorper Lamb shoulder, coarsely chopped

  • 2 teaspoons ground ginger

  • 2 teaspoons cinnamon

  • 1 teaspoon hot paprika

  • 2 tablespoons olive oil 1 large red onion, thickly sliced

  • 3 cloves garlic, crushed 1 1⁄2 cups beef stock

  • 340g bottled marinated artichoke hearts, drained and halved

  • 1⁄2 cup drained and thinly sliced bottled roasted red capsicum

  • 1⁄4 cup thinly sliced preserved lemon rind

  • 1⁄4 cup coarsely chopped fresh flat leaf parsley


METHOD

Combine lamb and half the combined spices in a large bowl.

Heat half the oil in tagine or flameproof casserole dish and cook lamb, in batches, until browned. Remove from tagine.

Heat remaining oil in the same tagine, add onion and garlic and cook, stirring, until soft. Add remaining spices and cook, stirring, for about 1 minute or until fragrant. Return lamb to tagine with stock and bring to the boil. Reduce heat and simmer, covered, for about 50 minutes or until lamb is tender.

Add artichokes, capsicum and rind and simmer, uncovered, until heated through. Season to taste, sprinkle tagine with parsley and serve with couscous.


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