Lamb with Artichokes, or Tagine bil Kharshof, is a Moroccan dish featuring tender lamb, savory artichokes, and aromatic spices. Slow-cooked to enhance the flavors, this stew offers a rich and satisfying taste experience. The blend of juicy lamb, earthy artichokes, and warm spices creates a culinary treat for those interested in exploring Moroccan flavors or seeking a comforting meal. This Lamb with Artichokes recipe is a delightful addition to any dining table, making it a noteworthy choice for both regular meals and special occasions.
Ingredients
- 1 lb lamb shoulder, cubed
- 1 can artichoke hearts, drained
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 2 cups chicken broth
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a tagine or large pot over medium heat and brown the lamb cubes evenly.
- Add the chopped onion and minced garlic, cooking until they are softened, about 3 to 4 minutes.
- Mix in the ground cumin, ground coriander, and ground cinnamon, stirring until the spices become fragrant, about 1 to 2 minutes.
- Add the drained artichoke hearts and chicken broth to the pot. Season with salt and pepper to your preference.
- Cover the pot and let it simmer for 1.5 hours, or until the lamb is tender, stirring occasionally.
- Stir in the chopped fresh parsley and adjust the seasoning if needed.
- Serve hot, accompanying the stew with couscous or rice as desired.
Keywords: Stew, Tender Lamb, Comfort Food, Artichoke
Spice Rack: Cumin, Coriander, Cinnamon
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