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MoroccanAuthentic Cuisine

Lamb Tagine with Cardoons

Serves 6 Entree meat, tagine

Lamb Tagine with Cardoons

In the cooler months of Fes, when the chill of February settles in, locals turn to comforting dishes like Lamb Tagine with Cardoons. This traditional tagine combines tender lamb with khorchouf, the Moroccan winter vegetable that echoes the taste of artichokes. The use of fresh lemon and spices like ginger and turmeric elevates this dish, making it a staple during the winter season.

Expect a harmonious blend of flavors where the rich, gamey lamb meets the subtle artichoke-like notes of cardoons, all enveloped in the warmth of ginger and turmeric. The lemon adds a bright, tangy contrast, while fresh parsley lends a hint of freshness, creating a dish that is both hearty and invigorating.

Ingredients

  • 1.3 kg (2.8 lb)lamb
  • 800 g (1.75 lb)cardoons, trimmed and stringed
  • 2onions
  • 1 tspginger
  • 1 tspturmeric
  • 1lemon
  • 1 handfulparsley, chopped
  • 3 tbspolive oil
  • 1 tspsalt

Method

  1. In a large tagine or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium-high heat. Add 1.3 kg (2.8 lb) of lamb pieces and sear them until they are browned on all sides, about 5-7 minutes. This step helps develop a rich flavor base for the dish.
  2. Peel and finely chop 2 onions, then add them to the pot along with 1 teaspoon of ginger and 1 teaspoon of turmeric. Stir to coat the lamb and onions with the spices, allowing the onions to soften and become translucent, which will take about 5 minutes. This releases the spices' aromas and melds them with the lamb.
  3. Pour in enough water to just cover the lamb, then add 1 teaspoon of salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally. The lamb should become tender and the broth will develop a deep, aromatic flavor.
  4. While the lamb is simmering, prepare the cardoons. Trim and string 800 g (1.75 lb) of cardoons, then cut them into 5 cm (2-inch) pieces. Squeeze the juice of 1 lemon over the cardoons to prevent discoloration and to add a subtle tang to the dish.
  5. After the lamb has simmered for an hour, add the prepared cardoons and the lemon juice to the pot. Stir to combine, ensuring the cardoons are submerged in the liquid. Cover and continue to cook for 30–40 minutes, or until both the lamb and cardoons are tender. The cardoons should be soft but still hold their shape, and the lamb should easily pull apart with a fork.
  6. Once the cardoons and lamb are tender, uncover the pot and stir in a handful of chopped parsley. Allow the dish to simmer for a few more minutes to let the flavors meld together. The sauce should be lemony and thin, lightly coating the lamb and cardoons.
  7. Taste and adjust the seasoning if necessary, then remove from heat. Serve the tagine hot, allowing the vibrant flavors of lamb, cardoons, and lemon to transport you to the heart of Fes in February.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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