Joanne Weir Follow @ChefJoanneWeir

Lamb Tagine with Artichokes Preserved Lemons and Olives

Lamb Tagine with Artichokes Preserved Lemons and Olives

Tagines like this are great for parties, but this one cooks up so fast, I suggest adding it to your weeknight rotation!  

Serves 2



3/4 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced chopped
1/2 cup red onion, minced
1 tablespoons olive oil
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
¼ teaspoon saffron threads
Kosher salt and freshly ground black pepper
1 tablespoons freshly squeezed lemon juice
6 small trimmed and pared artichokes, 1-inch diameter
1/2 preserved lemon peel, diced
1/3 cup oil-cured black olives


Place the lamb, parsley, garlic, onion, olive oil, paprika, cumin, saffron, salt and ¼ teaspoon pepper in a tagine. Cover with 2 cups water and bring to a boil over high heat. As soon as it comes to a boil, reduce the heat and simmer, covered, until the meat is very tender and the sauce has reduced to a thick gravy, 1 to 1/2 hours. Add water, if necessary, during the cooking time if the sauce gets too thick. Season with salt and pepper, if needed.

When the lamb has cooked 1 ½ hours, place the artichokes and preserved lemons. Cover and cook until the artichokes are tender, 20 minutes. Add the olives and sprinkle the stew with the remaining 1 tablespoon lemon juice. Simmer 2 minutes. Serve the tagine directly from the tagine vessel.