Lamb and Cardoon Tagine with Preserved Lemons (Fatna Kotni)
A Moroccan tagine of lamb, lemon and cardoons, seasoned with ginger and saffron and baked in the oven.
1 hr 45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 75 min · 105 min total
- medium
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
