Lamb with Artichokes & Preserved Lemons
Submitted by mugins577
Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsThis Moroccan lamb with artichokes and preserved lemons is the kind of long-simmered tagine that rewards patience at every step. Chunks of lamb shoulder braise low and slow with onion, garlic, fresh ginger, turmeric, and the indispensable saffron, which turns the sauce a deep golden color.
The preserved lemons are what make this dish unmistakably North African. Not the same as fresh lemons: preserved lemons spend a month or more in salt and their own juices, developing a mellow, complex flavor that’s equal parts floral, salty, and fermented. Only the peel is used, pulp and all. You will not find a substitute.
Fresh artichokes add meatiness and soak up the saffron broth. Use baby artichokes if you can find them, the whole tender bite is usable. Finish with green olives and a splash of lemon juice to brighten.
Chef Tips
- Trim the artichokes directly into acidulated water. They oxidize within seconds of cutting.
- Brown the lamb properly in the second stage. Watery stew happens when the meat never browns.
- Don’t skim all the fat off. A thin sheen carries flavor; pulling every bit leaves the stew tasting flat.
- Add the preserved lemons only for the last 10 minutes. Longer cooking mutes their flavor.
Variations
- Use chicken thighs in place of lamb for chicken tagine with olives and lemon.
- Swap green olives for Kalamata or Moroccan oil-cured black olives for a more assertive finish.
- Stir in a tablespoon of harissa during the simmer for a spicier version.
Ingredients
Directions
Trim fat off lamb.
Cut meat into 1½ inch chunks. In a 5 to 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 to 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.
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