Name: Lamb, artichoke and capsicum tagine
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1 kilogram boned lamb shoulder, chopped coarsely; 2 teaspoon ground ginger; 2 teaspoon ground cinnamon; 1 teaspoon hot paprika; 2 tablespoon olive oil; 1 large_piece (300g) red onion, sliced thickly; 3 clove garlic, crushed; 1 1/2 cup (375ml) beef stock; 340 gram bottled marinated artichoke hearts, drained, halved; 1/2 cup (80g) drained, bottled roasted red capsicum (bell pepper), thinly sliced; 1/4 cup (40g) preserved lemon rind, thinly sliced; 1/4 cup fresh flat-leaf parsley, coarsely chopped

Ingredients

1 kilogram boned lamb shoulder, chopped coarsely

2 teaspoon ground ginger

2 teaspoon ground cinnamon

1 teaspoon hot paprika

2 tablespoon olive oil

1 large_piece (300g) red onion, sliced thickly

3 clove garlic, crushed

1 1/2 cup (375ml) beef stock

340 gram bottled marinated artichoke hearts, drained, halved

1/2 cup (80g) drained, bottled roasted red capsicum (bell pepper), thinly sliced

1/4 cup (40g) preserved lemon rind, thinly sliced

1/4 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Combine lamb and half the combined spices in large bowl.

2.Heat half the oil in tagine or flameproof casserole dish, cook lamb, in batches, until browned. Remove from tagine.

3.Heat remaining oil in same tagine, add onion and garlic, cook, stirring, until soft. Add remaining spices, cook, stirring, about 1 minute or until fragrant. Return lamb to tagine with stock, bring to the boil. Reduce heat, simmer, covered, about 50 minutes or until lamb is tender.

4.Add artichokes, capsicum and rind, simmer, uncovered, until heated through. Season to taste.

5.Serve tagine sprinkled with parsley

Serve with couscous.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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