Lamb, artichoke and capsicum tagine | Women's Weekly Food

Ingredients

• 1 kilogram boned lamb shoulder, chopped coarsely
• 2 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 1 teaspoon hot paprika
• 2 tablespoon olive oil
• 1 large_piece (300g) red onion, sliced thickly
• 3 clove garlic, crushed
• 1 1/2 cup (375ml) beef stock
• 340 gram bottled marinated artichoke hearts, drained, halved
• 1/2 cup (80g) drained, bottled roasted red capsicum (bell pepper), thinly sliced
• 1/4 cup (40g) preserved lemon rind, thinly sliced
• 1/4 cup fresh flat-leaf parsley, coarsely chopped