Lamb Tagine With Baby Artichokes And Mint

Ingredients

• 4 cloves garlic, minced
• ½ cup packed fresh mint leaves, minced
• Juice and grated zest of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon red pepper flakes
• Salt
• 2 pounds well-trimmed boneless lamb shoulder, in 1 1/2-inch cubes
• ¼ cup raisins
• ⅓ cup dry sherry
• 12 baby artichokes
• 1 tablespoon pine nuts
• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 teaspoons balsamic vinegar
• ¾ cup cooked or canned chickpeas
• Freshly ground black pepper to taste
• 1 cup well-flavored chicken stock

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    877 calories; 62 grams fat; 22 grams saturated fat; 28 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 45 grams protein; 165 milligrams cholesterol; 433 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 1/2 hours.
5. 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.