LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS
This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.
Yield serves 8
Number Of Ingredients 11
Steps:
- Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
- Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
- Serve hot, garnished if you like, with the preserved lemon peel.
- For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.
ROAST LAMB WITH ARTICHOKES AND LEMONS
Provided by Jody Williams
Categories Lamb Roast Easter Dinner Artichoke Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Lamb and artichokes:
- Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
- Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
- Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
- Anchovy-herb oil and assembly:
- Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
- When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.
LAMB TAGINE WITH BABY ARTICHOKES AND MINT
Provided by Florence Fabricant
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and 1/2 teaspoon salt in 2-quart bowl. Add lamb, mix well, cover and marinate 2 hours at room temperature. Place raisins and sherry in small bowl, and set aside.
- When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top 1/2 inch. Quarter artichokes, place in bowl, and cover with water.
- Lightly toast pine nuts in 12-inch skillet. Remove. Add 2 tablespoons oil, and brown lamb over high heat in two shifts to avoid crowding. Remove lamb from pan, and lower heat to medium. Add remaining oil and onion, and sauté until translucent. Drain artichokes, and add, with raisins, sherry, balsamic vinegar and chickpeas. Season with salt and pepper. Transfer to tagine. Place lamb on top. If you are not using a tagine, add lamb to skillet. Add stock.
- Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 1/2 hours.
- Baste meat with pan juices. If using a tagine, scatter reserved mint and pine nuts on top, and serve. Otherwise, transfer to serving dish, garnish and serve.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 35 grams, Carbohydrate 73 grams, Fat 63 grams, Fiber 29 grams, Protein 58 grams, SaturatedFat 23 grams, Sodium 2056 milligrams, Sugar 13 grams
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