Name: Tagine d'Agneau aux Cardons
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.4 kg lamb shoulder or neck, cut into large pieces; 1.2 kg fresh cardoons (khorchef), cleaned weight about 700g; 2 preserved lemons, pulp removed and rind cut into strips; 150g green or violet Moroccan olives, rinsed; 2 large onions, grated; 4 garlic cloves, crushed; 1 small bunch flat-leaf parsley, tied with kitchen string; 1 small bunch fresh coriander, tied with kitchen string; 1 pinch saffron threads, bloomed in 3 tbsp warm water; 2 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp freshly ground black pepper; 1 small pinch ras el hanout, optional and from a trusted spice merchant; 4 tbsp olive oil; 1 tbsp lemon juice, for the cardoons; Sea salt, to taste; 500ml water, plus more as needed

Question 1

How do I clean cardoons for lamb tagine?

Accepted Answer

Clean fresh cardoons by pulling off the leaves and tough edges, then stripping away the long strings with a small knife or vegetable peeler. Cut the stalks into 8cm pieces and place them in cold water with 1 tablespoon lemon juice so the cardoons do not darken.

Question 2

Why are my cardoons still stringy after cooking?

Accepted Answer

Cardoons stay stringy when the long outer fibers are not removed before cooking. Braising softens the stalks, but the strings never become tender. Strip the cardoon stalks carefully with a small knife or peeler before simmering them with the lamb.

Question 3

How long do cardoons cook in lamb tagine?

Accepted Answer

Cardoons cook for 45 to 60 minutes after the lamb has braised for about 1 hour. Tuck the drained cardoon pieces around and under the lamb so they sit in the saffron onion sauce, then simmer until the stems pierce easily and the lamb pulls from the bone.

Question 4

When do I add preserved lemon and olives to lamb and cardoon tagine?

Accepted Answer

Add preserved lemon rind and rinsed Moroccan olives during the last 15 minutes of cooking. This keeps their flavor bright and prevents the preserved lemon and olives from dominating the saffron-gold sauce. Taste before adding more salt because both ingredients are naturally salty.

Question 5

Can I make lamb and cardoon tagine ahead of time?

Accepted Answer

Yes. Make lamb and cardoon tagine 1 day ahead and reheat it gently with a splash of water to loosen the sauce without breaking the cardoons. For the cleanest flavor, add the olives and preserved lemon during reheating instead of cooking them the day before.

Question 6

What can I use instead of a clay tagine for this recipe?

Accepted Answer

Use a wide heavy braising pot if you do not have a clay tagine with a diffuser. Keep the heat low, cover the pot, and add only enough water to come halfway up the lamb. The goal is a gentle braise that melts the onions into a glossy sauce.

Ingredient	Quantity
lamb shoulder or neckcut into large pieces	1.4 kg
fresh cardoons (khorchef)trimmed and stripped of strings, cleaned weight about 700g	1.2 kg
preserved lemonspulp removed and rind cut into strips	2

Culinary Explorer

Tagine d'Agneau aux Cardons

Ingredients

lamb shoulder or neck

fresh cardoons (khorchef)

preserved lemons

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