Lamb and Artichoke Tagine

Lamb and Artichoke Tagine

                              Lamb and Artichoke Tagine.

Lamb and Artichoke TagineA tagine is basically a Middle Eastern version of stew. I love to use my tagine pan because it’s simple to use and cooks cuts of meat rapidly, yet keeping it tender and moist! My Lamb and Artichoke Tagine combines grass fed lamb stew cut meat with healthy artichoke hearts, organic onions, peppers, zucchini, tomatoes and chickpeas. The Middle Eastern spices bring this stew to a new level of flavor and have additional anti-inflammatory properties! A few scattered pimento stuffed olives give my Lamb and Artichoke Tagine a bit of umami kick. Serve over basmati or jasmine rice; and it’s delicious over orzo. Enjoy!

1/4 cup extra virgin oil

2 organic red onions, peeled and sliced

1 package grass fed lamb stew meat

1/2 teaspoon wild cumin seeds(Burlap and Barrel-Rancho Gordo)

1/2 teaspoon black orfa chili(Burlap and Barrel-Rancho Gordo)

Note:you can substitute with ground or whole cumin and any chili you like)

2 teaspoons Baharat seasoning(Frontier)

2 teaspoons Tagine spice(Frontier)

2 teaspoons Moroccan spice(Victoria Taylor’s or other)

Himalayan salt to taste

2 organic baby bell peppers, sliced

1 organic zucchini, cut up or spiraled 

2-3 organic ripe tomatoes, cut up

1 can chickpeas, drained

1 can artichoke heart quarters, drained

A little water, if needed

A handful of pimento stuffed olives

In a tagine pan or chef’s pan, heat the oil to medium high

Add the onions, sauté

Add the lamb and all the seasonings and brown the meat

Add the vegetables and tomatoes

Lower to simmer

Stir in the chickpeas, artichoke hearts and olives

Add some water if you need to (you probably will)

Cover the pan, simmer for a couple more minutes, then stir

Remove from heat and let the covered pan rest

Serve over rice or pasta

Enjoy, I know you will!

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