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How To make Lamb with Artichokes and Preserved Lemons
3 lb Boneless lamb shoulder
1 Small onion,chopped
2 Garlic cloves,pressed,minced
1 1/2 ts Ground ginger
1/2 ts Ground turmeric
1 ts Powdered saffron (opt)
3 tb Vinegar
12 Artichokes,small,wide
12 Moroccan preserved lemons
1/2 c Calamata olives
2 tb Lemon juice (opt)
Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron. Cook, tightly covered, over medium heat for 30 minutes. Meanwhile, in a bowl combine vinegar and 1 quart water. Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed, immerse in vinegar-water. After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15-20 minutes. Stir in 2 cups water; simmer, covered, for 1 hour. Drain artichokes and add to lamb; simmer, covered, for 20 minutes. Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer. Add 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with remaining lemon quarters.
How To make Lamb with Artichokes and Preserved Lemons's Videos
Peas & Artichoke Tagine, very easy way to prepare and extremely delicious!
Hello,
Today's recipe is Peas & Artichoke Tagine. This tagine is very well known in all the regions of Morocco, we love cooking this tagine especially in Winter time when artichoke and peas are available, but you can enjoy it any time as you can find them in all the supermarkets now the whole year.
The ingredients are for 4 people :
- 600 gr of beef meat, preferably should or leg or any part that you prefer with tender meat.
- 1 small bouquet of celantro
- 1 Medium tomato, chopped to small pieces or slices
-1 Medium onion or 200 gr of green onions if they are available
- Salt and pepper
- 1/2 tsp of ginger powder
- 1/2 tsp of turmeric
- Saffron 1/4 tea spoon
- 500 gr of artichokes
- 300 gr of peas
- green or red pickled olives
- 1 small pickled lemon
- 1/3 cup of olive oil
Prepare as shown in the video
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Tangia Recipe
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MOROCCAN LAMB TAJINE WITH ARTICHOKES AND PEAS | EASY AND DELICIOUS RECIPE | SAM LAKE CHANNEL
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Hello everyone, hope you are all well! Today I am sharing with you a traditional Moroccan lamb tajine with artichokes and peas. The flavours of this tajine are incredibles and the artichokes and the meat melt in your mouth, it's a delicious tajine that you have to try if you haven’t done it yet, I highly recommend it you will not be disappointed.
Enjoy!
❤
Ingredients for 6 people:
• 6 pieces of lamb shoulder (around 1kg) or the amount you want
• 1 tsp of salt
• ½ tsp of black pepper
• 1 tsp of turmeric
• 1 tsp full of ginger paste or 1 tsp of ginger powder
• 4 minced garlic cloves
• 1 pinch of saffron threads
• 1 small glass of water
• 1 large chopped onion
• 1 tbsp of chopped coriander
• 1 tbsp of chopped parsley
• 1 small preserved lemon (lemon confit) or 1 small lemon
but the preserved lemon is best for this recipe
• 1 fresh tomato (minced)
• 3 tbsp of olive oil
• 500gr of frozen artichokes (you will find it in all Arab shop in the frozen section)
• 600gr of frozen peas
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Tajine of Beef with Green Peas and Artichokes Recipe - CookingWithAlia - Episode 128
To view written recipe, click here:
First, happy new year to all of you! Thank you for your continuous support, it means the world to me... For our first 2011 video, we are making a staple dish of Moroccan cuisine: Tajine of Beef with Green Peas and Artichokes. Easy, nutritious, and delicious - full flavors to make your friends and family ask for more!
HOW TO MAKE LAMB TAGINE WITH OLIVES & LEMON | Moroccan savoury food
This iftar, we decided to make this original Moroccan dish but with a meknes touch and it contains a burst of flavours that will leave you wanting to eat more! We hope you try out our recipes and share our videos to others!
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MY FAVORITE THINGS TO EAT - LAMB TAGINE
5x International Gold Medalist, Corey Siegel guides you through his favorite things to make in this easy to follow recipe for Lamb Tagine!
INGREDIENTS:
2lb Leg of Lamb
2 Spanish Onions
2 Garlic Cloves
Flat Leaf Parsley
Cilantro
1stp Ginger
1tsp Cumin
1/4 tsp Saffron Ground
Salt
8TBS Olive Oil
2 Preserved Lemons
700g Shelled Peas
4TBS Butter