Introducing a tantalizing culinary adventure: Tunisian Tagine of Lamb with Artichoke and Peas, a delightful concoction inspired by the vibrant flavors of North African cuisine, now yours to savor and share! 🍽️
Tunisian Tagine of Lamb with Artichoke and Peas
Description: Delve into the heart of Tunisian cuisine with this aromatic tagine recipe, originating from the bustling markets of DC’s Eastern Market. Versatile and customizable, this dish promises a symphony of flavors, marrying tender lamb with the earthy essence of artichokes and the pop of green peas. Perfect for a cozy night in or a festive gathering, it’s a culinary journey waiting to unfold.
Cook Time: 3 hours
Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
Calories: 933.9 per serving
Fat Content: 40.6g
Saturated Fat Content: 11.9g
Cholesterol Content: 120mg
Sodium Content: 923.9mg
Carbohydrate Content: 89.5g
Fiber Content: 37.8g
Sugar Content: 19.4g
Protein Content: 62.2g
Ingredients:
- 2 lbs lamb, cubed
- 3 artichokes, hearts only
- 3 cups green peas (fresh or frozen)
- 1 tbsp ginger, minced
- 1 tsp saffron threads
- 1 garlic clove, minced
- 3 tbsp olive oil
- 1 preserved lemon, skin removed
- 1/2 cup parsley, chopped
- 1 lemon, juiced
Instructions:
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Prepare the Flavor Base: In a small bowl, combine 2 tablespoons of olive oil with minced ginger, saffron threads, and garlic, creating a fragrant mixture.
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Marinate the Lamb: Coat the lamb pieces thoroughly in the aromatic mixture, ensuring each side is enveloped in flavor.
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Layer the Tagine: Drizzle 1 tablespoon of olive oil in the center of your tagine. Arrange the marinated lamb pieces on top, creating a hearty foundation for the dish.
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Prep the Artichokes: Clean the artichokes, removing the outer leaves and core, and retain only the tender hearts. Arrange these atop the lamb in the tagine.
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Add the Lemon: Peel the skin from the preserved lemon and scatter it over the tagine, infusing each bite with a tangy zest.
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Moisten with Water: Pour 1/2 cup of water around the edges of the tagine, ensuring a moist cooking environment.
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Slow Cook to Perfection: Preheat your oven to 300°F (150°C), then place the tagine inside. Allow it to cook for 2 1/2 hours, checking every 45 minutes for the tenderness of the artichokes and ensuring the water evaporates gradually.
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Final Touch: Once the lamb is tender and the artichokes are cooked to perfection, add the green peas to the tagine and cook for an additional 10 minutes. (If using fresh peas, ensure they are pre-boiled for 10 minutes in salted water.)
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Garnish and Serve: Sprinkle freshly chopped parsley over the tagine, followed by a generous squeeze of lemon juice. Serve piping hot alongside fluffy couscous, allowing each spoonful to transport you to the sun-soaked shores of Tunisia.
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Enjoy the Feast: Gather your loved ones around the table and indulge in the rich flavors of this Tunisian masterpiece. Let the warmth of the spices and the tender lamb create unforgettable memories with every savory bite.
This Tunisian Tagine of Lamb with Artichoke and Peas is not just a recipe; it’s a celebration of culinary heritage and the joy of sharing good food with those we cherish most. Embark on this culinary journey today and savor the taste of North Africa in every mouthwatering morsel. Bon appétit! 🌟🍲
