Lamb and Cardoon Tagine With Preserved Lemons (Fatna Kotni)

• 3 12 lbs boneless lamb shoulder, diced
• 1 onion, peeled and diced
• 6 garlic cloves, peeled and minced
• 1 quart water
• salt and pepper
• 2 bunches cardoons, peeled, halved, and reserved in acidulated water
• 1 lemon, juice of
• 1 cup water
• 1 teaspoon ground ginger
• 3 saffron strands
• 12 cup vegetable oil
• 12 cup extra virgin olive oil
• 1 teaspoon salt
• preserved lemon peel strip
• oil cured green olives

1. For the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil.
2. Reduce the heat, and simmer until tender, about 30 minutes.
3. Remove from the heat, season, and set aside keeping warm.
4. For the cardoons, in a medium saucepan over medium heat, combine all of the ingredients and mix to combine.
5. Bring to a boil, reduce the heat, cover, and simmer for one hour, or until tender.
6. Remove from the heat and set aside keeping warm.
7. To finish the tagine, preheat the oven to 300 degrees.
8. Spoon the lamb into the center of a tagine and arrange the cardoons on top.
9. Place in the oven until warmed through, about 15 minutes.
10. To serve, spoon some preserved lemon and olives on top of the tagine.

lamb shoulder, onion, garlic, water, salt, bunches cardoons, lemon, water, ground ginger, saffron strands, vegetable oil, extra virgin olive oil, salt, preserved lemon, oil cured green olives

Taken from www.food.com/recipe/lamb-and-cardoon-tagine-with-preserved-lemons-fatna-kotni-252556 (may not work)