Lamb, artichoke and capsicum tagine

  • 1 hr 30 mins cooking
  • Serves 6
  • Print


Lamb, artichoke and capsicum tagine
  • 1 kilogram boned lamb shoulder, chopped coarsely
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 teaspoon hot paprika
  • 2 tablespoon olive oil
  • 1 large_piece (300g) red onion, sliced thickly
  • 3 clove garlic, crushed
  • 1 1/2 cup (375ml) beef stock
  • 340 gram bottled marinated artichoke hearts, drained, halved
  • 1/2 cup (80g) drained, bottled roasted red capsicum (bell pepper), thinly sliced
  • 1/4 cup (40g) preserved lemon rind, thinly sliced
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped


Lamb, artichoke and capsicum tagine
  • 1
    Combine lamb and half the combined spices in large bowl.
  • 2
    Heat half the oil in tagine or flameproof casserole dish, cook lamb, in batches, until browned. Remove from tagine.
  • 3
    Heat remaining oil in same tagine, add onion and garlic, cook, stirring, until soft. Add remaining spices, cook, stirring, about 1 minute or until fragrant. Return lamb to tagine with stock, bring to the boil. Reduce heat, simmer, covered, about 50 minutes or until lamb is tender.
  • 4
    Add artichokes, capsicum and rind, simmer, uncovered, until heated through. Season to taste.
  • 5
    Serve tagine sprinkled with parsley


Serve with couscous.

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