Moroccan Lamb and Artichoke Tajine

One of my sons’ favorite food is lamb and so when I made this lamb and artichoke tajine for dinner I knew I would have at least one hearty participant.  He liked it so much a lamb sandwich of leftovers went with him to school for lunch the next day. Last week, I showed you how to clean an artichoke.  With many tajine recipes, this is the perfect recipe to use with fresh artichoke.  If you only have frozen on hand, don’t worry you can use that as well.

Lamb or mutton is a meat that was new to me. My first memory of having lamb was at a seder meal every 5th grader at my church attended. The seder meal marks the beginning of Passover in Judaism.

Don’t ask me why a bunch of Scandinavian Lutherans included this practice in their congregation. They just did. I remember that we made bread for the meal, unleavened of course. There was haroset (my favorite), bitter herbs (parsley—very exotic where I grew up), and there was lamb.

Fatty, unseasoned lamb.

We had plenty of “good cooks” in the congregation but few that had mastered mutton. Salt, pepper and garlic were about as wild as things got in the seasonings department.  So it wasn’t until I visited Morocco and ate lamb that was well seasoned, and well cooked that I realized it was actually good.

How to Clean Lamb or Mutton

Cleaning lamb properly is essential to ensure the meat is safe to eat and to enhance its flavor. Start by gathering your supplies: a clean cutting board, a sharp knife, paper towels, and access to running water. Begin by trimming away any excess fat and removing the tough, shiny silver skin with your knife.

Rinse the lamb briefly under cold water to wash away any bone dust or loose particles from the trimming process, then pat it dry with paper towels to help it brown properly during cooking. Inspect the meat for any remaining bone fragments or gristle and remove them if necessary.

For additional flavor and tenderness, you can brine the lamb by soaking it in a solution of water, salt, and optional spices for a few hours in the refrigerator, followed by another rinse and pat dry.

Finally, season the lamb Moroccan tagine spices or with your preferred spices, such as garlic, rosemary, thyme, salt, and pepper, and it will be ready for cooking. By following these steps, you’ll have clean, well-prepared lamb that’s perfect for your favorite recipes.

Make Great Lamb and Moroccan Artichoke Tajine with These Ingredients

A tagine is basically a North African version of stew, known for its ability to cook cuts of meat rapidly while keeping them tender and moist. I love to use my tagine pot because it’s simple to use and yields delicious results. In making lamb and artichoke tagine, combining grass-fed lamb stew meat with healthy artichoke hearts, organic onions, peppers, zucchini, tomatoes, and chickpeas is a great choice. These ingredients not only create a hearty and nutritious dish but also offers a spectrum of flavors and textures.

We recommend using Moroccan spices as they bring this lamb artichoke stew to a new level of flavor, infusing it with aromatic notes and adding additional anti-inflammatory properties to the meal. Overall, this lamb and artichoke tajine is a satisfying and wholesome dish that is perfect for any occasion.

What is Best Served with Lamb Tagine

This lamb and artichoke recipe is a flavorful and aromatic dish that pairs well with various sides to complement its rich taste. If you’re looking for great ideas of what to serve with lamb tagine, a classic pairing is couscous, which serves as a perfect base to soak up the delicious sauce from the lamb tagine. Rice, whether plain steamed or as a fragrant pilaf, is another versatile accompaniment that balances the flavors.

Crusty bread or Moroccan flatbread like khobz is ideal for scooping up the tender lamb and sauce. Grilled or roasted vegetables such as carrots, zucchini, eggplant, or bell peppers add freshness and texture to the meal.

A simple salad with fresh greens, tomatoes, cucumbers, and a light vinaigrette provides a refreshing contrast. Additionally, pickled or preserved condiments like olives, preserved lemons, or pickled vegetables can add tanginess and complexity to the dish.

How to Cook Lamb and Artichoke Tajine

When preparing this lamb with artichokes dish, it’s crucial to start with fresh, high-quality ingredients, particularly the lamb and artichokes. Seasoning plays a vital role, so be generous with spices like ginger, saffron, turmeric, cumin, and cinnamon to achieve the dish’s characteristic depth and complexity. Browning the lamb before adding it to the tajine locks in juices and imparts a rich, caramelized flavor.

Proper layering of ingredients—starting with onions and garlic, followed by lamb, spices, and then vegetables—ensures even cooking and allows the flavors to meld together beautifully. Patience is key, as the tajine should be cooked slowly over low heat to tenderize the lamb and fully develop the flavors. Adequate liquid, such as broth or water, is necessary to keep the ingredients moist and create a flavorful sauce.

Finally, if using fresh artichokes, prepare them by removing the tough outer leaves and trimming the stems, and soak them in lemon water to prevent oxidation until ready to use.

More Lamb or Mutton Recipes to Try

Be sure to check out some of my other lamb tagine recipes too. Each of the following recipes brings a unique taste of Morocco to your kitchen, showcasing the rich and diverse flavors of Moroccan cuisine.

• The Moroccan Roast Rack of Lamb is perfect for special occasions, with its tender meat and aromatic spices.
• Mechoui, a traditional Moroccan barbecue, offers a delightful outdoor cooking experience that will impress your guests.
• Making Marrakechi Tangia at home allows you to recreate the slow-cooked, succulent lamb dish traditionally prepared in clay pots.

These recipes not only highlight the versatility of lamb but also provide an authentic taste of Moroccan culinary heritage. Try them out and embark on a delicious culinary adventure.

Lamb and Artichoke Tajine Recipe

Reflecting on my culinary journey, it’s clear that few had truly mastered the art of preparing mutton. Our seasoning repertoire rarely ventured beyond salt, pepper, and garlic, leaving much to be discovered. Visiting Morocco, where I savored lamb that was exquisitely seasoned and expertly cooked, made me realized the true potential of this meat.

The vibrant spices and meticulous cooking techniques I encountered there transformed my perception entirely. This experience has inspired me to delve deeper into the world of lamb dishes, bringing the rich flavors of Moroccan cuisine into my own kitchen and sharing them with others.

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