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Thursday, February 18, 2010

Fresh Artichoke And Chicken Tajine

Got some fresh artichoke for two for a dollar the other day. I know, I know, another tajine but it is one of my favorite dishes. \

Tagine (substitute chicken or fish)


3 tablespoons olive oil, divided

2 pounds lamb meat, cut into 1 1/2 inch cubes

2 teaspoons paprika

1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves or a couple of whole cloves

1 teaspoon kosher salt

1/2 teaspoon ground ginger

3/4 teaspoon garlic powder

3/4 teaspoon ground coriander

2 medium onions cut into 1-inch cubes

5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

3 cloves garlic, minced

1 tablespoon freshly grated ginger

Zest from 1 lemon

1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth (Use water instead)

1 tablespoon tomato paste

Cinnamon stick


Place the diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.

Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

You can use any kind of root vegetable with this. You can also add dates or dried apricots


Brian said...

Fabulous looking dish Jem.

grahamer said...

ill say it again thats the job....