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Lamb with Cardoons Tagine

Written by FDM

Ethnologist by training, passionate about the culinary art and the Moroccan heritage, Fatéma Hal, chef of the Parisian restaurant La Mansouria shares her recipe with us for lamb tagine with cardoons.

(for 4 people)

600 g lamb meat cut from the shoulder or from the collar
1 kg of cardoons
2 tablespoons olive oil
2 onions
3 cloves of garlic
1 small bunch of flat parsley
1 bunch coriander
100 g purple olives
1 teaspoon of salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon ginger
1 fresh lemon
1/2 candied lemon.


Put the lemon juice and 1/4 liter of water in a bowl
Peel the cardoons, removing the pretty leaves that will be used for decoration and remove the cardoon threads lengthwise,
Dip the prepared cardoons in the bowl of lemon water to prevent them from turning black,
Peel, wash and cut the onions into strips,
Wash and pat dry the parsley and coriander bundles,
In the pot, pour the olive oil, the chopped onions, the herbs, the salt, the pepper, the spices, the purple olives and the candied lemon cut in half as well as the liter of water,
Mix everything, then add the lamb meat,
Put the pot on a high fire, bring to a boil and taste to adjust to your taste,
Bring to low heat and cook for 45 minutes covered,
Add the cardoons and cook, still on low heat, for 15 to 20 minutes,
Place in the earthenware tagine and decorate with the small cardoon leaves if you wish.