Lamb Tagine With Baby Artichokes And Mint

Name: Lamb Tagine With Baby Artichokes And Mint
Total time: 4 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 cloves garlic, minced; 1/2 cup packed fresh mint leaves, minced; Juice and grated zest of 1 lemon; 1 teaspoon ground cumin; 1/4 teaspoon red pepper flakes; Salt; 2 pounds well-trimmed boneless lamb shoulder, in 1 1/2-inch cubes; 1/4 cup raisins; 1/3 cup dry sherry; 12 baby artichokes; 1 tablespoon pine nuts; 3 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 teaspoons balsamic vinegar; 3/4 cup cooked or canned chickpeas; Freshly ground black pepper to taste; 1 cup well-flavored chicken stock

By Florence Fabricant

Total Time: 2 hours plus 2 hours' marinating
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:4 servings

4cloves garlic, minced
½cup packed fresh mint leaves, minced
Juice and grated zest of 1 lemon
1teaspoon ground cumin
¼teaspoon red pepper flakes
Salt
2pounds well-trimmed boneless lamb shoulder, in 1½-inch cubes
¼cup raisins
⅓cup dry sherry
12baby artichokes
1tablespoon pine nuts
3tablespoons extra virgin olive oil
1large onion, chopped
2teaspoons balsamic vinegar
¾cup cooked or canned chickpeas
Freshly ground black pepper to taste
1cup well-flavored chicken stock

Ingredient Substitution Guide

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Preparation

Step 1
Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and ½ 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.
Step 2
When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top ½ inch. Quarter artichokes, place in bowl, and cover with water.
Step 3
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.
Step 4
Cover tagine or skillet, and cook over low heat until lamb is tender, about 1½ hours.
Step 5
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.