Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)
"I found this on the web when I found no recipes using cardoon/cardon/Khorchef/Wild Artichoke/Spanish Artichoke. This ingredient is highlighted as a typical North African/Middle Eastern ingredient in 9/07 Topic of the Month. Seems there should be at least ONE recipe here. ;) Besides, it looks really tasty!..."
INGREDIENTS
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3 1/2 lbs boneless lamb shoulder, diced
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1 onion, peeled and diced
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6 garlic cloves, peeled and minced
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1 quart water
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salt and pepper
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2 bunches cardoons, peeled, halved, and reserved in acidulated water
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1 lemon, juice of
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1 cup water
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1 teaspoon ground ginger
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3 saffron strands
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1/2 cup vegetable oil
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1/2 cup extra virgin olive oil
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1 teaspoon salt
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preserved lemon peel strip
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oil cured green olives
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