North African Cookery by Arto der Haroutunian

Author:Arto der Haroutunian
Language: eng
Format: mobi, epub
Tags: Bisac Code 1: CKB000000
ISBN: 9781908117908
Publisher: Grub Street Cookery
Published: 2009-07-18T20:00:00+00:00

12 artichokes

1 lemon, halved

900g (2lb) shoulder or leg of lamb cut into 5cm (2in) chunks

1½ teaspoons salt

1 teaspoon ginger

½ teaspoon saffron diluted in 4-5 tablespoons water

½ teaspoon turmeric

90ml (3fl oz) oil

2 tablespoons finely chopped parsley

Zest of pickled lemon

8-10 preserved olives (see Glossary)

First prepare the artichokes. Take one and slice off the stem. Rub the cut edge with a lemon half, then pull back the lower leaves until they snap off. Remove all the outer leaves until you reach the greenish-white ones bending inwards. Place the artichoke on its side and cut off the remaining leaves just above the white heart. Rotating the base of the artichoke against the knife blade, trim off all the green leaf bases. Drop into a bowl of water into which you have squeezed the juice of half the lemon. Repeat with the remaining artichokes.

Place the meat, salt, ginger, diluted saffron, turmeric and oil into a pan and fry for about 10 minutes, stirring frequently. Add enough water to cover by about 5cm (2in) and bring to the boil. Lower the heat, cover the pan and simmer for 45-60 minutes or until the meat is tender. Remove the meat with a slotted spoon and reserve.

Add the artichoke hearts to the pan and add a little more water if there is not enough to cover them. Cover and simmer for 30-40 minutes or until tender. Add the lemon zest and pickled olives and return the meat to the pan. Simmer for a further 5-10 minutes or until the sauce has thickened. Spoon the stew into a large serving dish arranging the hearts on top of the meat. Serves 6

tajine karnoune bil limoun

lemon and artichoke tajine

An Algerian recipe. Once more, as artichokes are expensive here you can reduce the number used.

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