LAMB TAGINE WITH BABY ARTICHOKES AND MINT

Lamb Tagine With Baby Artichokes And Mint image

Provided by Florence Fabricant

Time 4h

Yield 4 servings

Number Of Ingredients 17

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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

Steps:

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

Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 35 grams, Carbohydrate 73 grams, Fat 63 grams, Fiber 29 grams, Protein 58 grams, SaturatedFat 23 grams, Sodium 2056 milligrams, Sugar 13 grams