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)

INGREDIENTS

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

DIRECTIONS

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