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Lamb Tagine with Artichokes and Mint

Food Network Canada
YIELDS
6 servings
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Ingredients

3
lb(s) boneless lamb, shoulder, or leg roast
2
Tbsp olive oil
2
onion, sliced
1
carrot, diced
4
cloves garlic, minced
2
tsp crumbled dried mint
1
tsp ground cumin
¼
cup dry white wine
1 ½
cup chicken stock
1
bay leaf
½
tsp salt
¼
tsp pepper
1 19
oz can chickpeas, drained, and, rinsed
1 14
oz can artichoke, drained, and, quartered
¼
cup raisins
1
tsp grated lemon, rind
1
Tbsp lemon, juice
¼
cup pine nuts
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Directions

Step 1

Preheat oven to 350ºF (180ºC).

Step 2

Trim roast and cut into 1-inch (2.5 cm) cubes. In large Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to plate.

Step 3

Drain any fat from pan and reduce heat to medium; cook onions, carrot, garlic, mint and cumin, stirring, until onions are softened, about 5 minutes. Add wine; cook, stirring, for
1 minute. Add chicken stock, bay leaf, salt and pepper.

Step 4

Return lamb and any accumulated juices to pan; bring to boil.

Step 5

Cover and simmer over medium-low heat, or cover and cook in oven, for 1 hour.

Step 6

Stir in chickpeas, artichokes, raisins and lemon rind and juice; cover and cook until lamb is tender and sauce is thickened, about 30 minutes. Discard bay leaf.

Step 7

Meanwhile, in small skillet, toast pine nuts over medium heat, shaking often, until golden, about 3 minutes; sprinkle over stew.

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My rating for Lamb Tagine with Artichokes and Mint
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