INGREDIENTS

    For the lamb
  • 3 1/2 lbs boneless lamb shoulder , diced
  • 1 onion , peeled and diced
  • 6 garlic cloves , peeled and minced
  • 1 quart water
  • salt and pepper

    • For the cardoons

  • 2 bunches cardoons, peeled, halved, and reserved in acidulated water
  • 1lemon, juice of
  • 1 cup water
  • 1 teaspoon ground ginger
  • 3 saffron strands
  • 1/2 cup vegetable oil
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt

    • For the dish

  • preserved lemon strips
  • oil cured green olives

DIRECTIONS

  1. For the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil. Reduce the heat, and simmer until tender, about 30 minutes. Remove from the heat, season, and set aside keeping warm.
  2. For the cardoons, in a medium saucepan over medium heat, combine all of the ingredients and mix to combine. Bring to a boil, reduce the heat, cover, and simmer for one hour, or until tender. Remove from the heat and set aside keeping warm.
  3. To finish the tagine, preheat the oven to 300 degrees. Spoon the lamb into the center of a tagine and arrange the cardoons on top. Place in the oven until warmed through, about 15 minutes.
  4. To serve, spoon some preserved lemon and olives on top of the tagine.