Difference between revisions of "Tajine karnoune bil limoun (Artichoke and lemon tagine)"
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+ | <!-- seo --> | ||
+ | {{#seo: | ||
+ | |title=Tajine karnoune bil limoun Artichoke and lemon tagine) a fruit recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=#lamb #cinnamonstick #garlic #artichokes #simmer #preserved #tajinekarnounebillimounartichokeandlemontagine #preservedlemon #stewedbraisedorpotroasted #ricepilav #couscous | ||
+ | |hashtagrev=032020 | ||
+ | |description=This tagine recipe is from Algeria | ||
+ | }} | ||
+ | <!-- /seo --> | ||
+ | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
− | + | |TotalCalories = 3838 | |
+ | |PortionCalories = 639 | ||
+ | |DatePublished=19th January 2013 | ||
+ | |Author=JuliaBalbilla | ||
+ | |Servings = Serves 6 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 45 minutes | |TotalTime = 1 hour 45 minutes | ||
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This tagine recipe is from Algeria. | This tagine recipe is from Algeria. | ||
− | + | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 90 ml [[Oil|oil]] | | 90 ml [[Oil|oil]] | ||
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| 1 x 5 cm [[Cinnamon stick|cinnamon stick]] | | 1 x 5 cm [[Cinnamon stick|cinnamon stick]] | ||
| 12 globe [[Artichoke hearts|artichoke hearts]], cut in half | | 12 globe [[Artichoke hearts|artichoke hearts]], cut in half | ||
− | |||
− | |||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Bring to the [[Boil|boil]], reduce the heat, cover and [[Simmer|simmer]] for 30 minutes. | | Bring to the [[Boil|boil]], reduce the heat, cover and [[Simmer|simmer]] for 30 minutes. | ||
| Add the [[Artichokes|artichokes]] and cover and [[Simmer|simmer]] for a further 30-40 until the [[Lamb|lamb]] is cooked. | | Add the [[Artichokes|artichokes]] and cover and [[Simmer|simmer]] for a further 30-40 until the [[Lamb|lamb]] is cooked. | ||
− | | Discard the [[Cinnamon stick|cinnamon stick]] and spoon the tagine into a serving dish. | + | | Discard the [[Cinnamon stick|cinnamon stick]] and spoon the [[tagine]] into a serving dish. |
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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===Chef's notes=== | ===Chef's notes=== | ||
[[Artichokes]] are not available all year round in the UK and they tend to be expensive. For this recipe, which requires 12 hearts, I would use the pre-prepared [[Preserved|preserved]] ones that are readily available, as they save time, money and hassle. | [[Artichokes]] are not available all year round in the UK and they tend to be expensive. For this recipe, which requires 12 hearts, I would use the pre-prepared [[Preserved|preserved]] ones that are readily available, as they save time, money and hassle. | ||
+ | ==See also== | ||
+ | {{Tagine-recipe-list}} | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes|Tajine karnoune bil limoun (artichoke and lemon tagine)]] | [[Category:Recipes|Tajine karnoune bil limoun (artichoke and lemon tagine)]] | ||
[[Category:Algerian recipes|Tajine karnoune bil limoun (artichoke and lemon tagine)]] | [[Category:Algerian recipes|Tajine karnoune bil limoun (artichoke and lemon tagine)]] | ||
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[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#lamb #cinnamonstick #garlic #artichokes #simmer #preserved #tajinekarnounebillimounartichokeandlemontagine #preservedlemon #stewedbraisedorpotroasted #ricepilav #couscous </code><!-- /footer_hashtags --> |
Revision as of 04:51, 18 August 2014
This tagine recipe is from Algeria.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 90 ml oil
- 2 onions, finely chopped
- Garlic to taste, crushed
- 900 g shoulder of lamb, cut into 5 cm cubes
- Zest of 1 preserved lemon, cut into 2 cm pieces
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 x 5 cm cinnamon stick
- 12 globe artichoke hearts, cut in half
Method
- Heat the oil in a large pan, add the onion and garlic and sauté for 2-3 minutes, stirring often.
- Add the lamb and continue to cook for a further 10 minutes until the lamb is brown on all sides.
- Add the lemon zest, salt, pepper, cinnamon stick and enough hot water to cover by about 5 cm.
- Bring to the boil, reduce the heat, cover and simmer for 30 minutes.
- Add the artichokes and cover and simmer for a further 30-40 until the lamb is cooked.
- Discard the cinnamon stick and spoon the tagine into a serving dish.
Serving suggestions
Serve with rice pilav or couscous.
Chef's notes
Artichokes are not available all year round in the UK and they tend to be expensive. For this recipe, which requires 12 hearts, I would use the pre-prepared preserved ones that are readily available, as they save time, money and hassle.
See also
- Lamb tagine
- Chicken tagine
- Chicken tagine with chermoula
- Summer beef tagine
- Tajine bil hoot (Fish Tagine)
- Lamb and onion saffron tagine
- Spicy carrot and chickpea tagine
- Vegetable tagine with apricots and almonds
- Tajine zrodiya (Carrot and lamb tagine)
- Tajine karnoune bil limoun (Artichoke and lemon tagine)
- Pumpkin and green bean tagine
- Lamb tagine with tomatoes and peas
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#lamb #cinnamonstick #garlic #artichokes #simmer #preserved #tajinekarnounebillimounartichokeandlemontagine #preservedlemon #stewedbraisedorpotroasted #ricepilav #couscous
https://www.cookipedia.co.uk/recipes_wiki/Tajine_karnoune_bil_limoun_(Artichoke_and_lemon_tagine)