Lamb, artichoke and capsicum tagine

Name: Lamb, artichoke and capsicum tagine
Total time: 90 min
Ingredients: 1 kilogram boned lamb shoulder, chopped coarsely; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon hot paprika; 2 tablespoons olive oil; 1 large_piece (300g) red onion, sliced thickly; 3 cloves garlic, crushed; 1 1/2 cup (375ml) beef stock; 340 grams 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

www.womensweeklyfood.com.au

Serve with couscous. Note

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

1 kilogram boned lamb shoulder, chopped coarsely
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon hot paprika
2 tablespoons olive oil
1 large_piece (300g) red onion, sliced thickly
3 cloves garlic, crushed
1 1/2 cup (375ml) beef stock
340 grams 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