Lamb, Artichoke And Pepper Tagine

• 2 1/4 lbs boneless lamb shoulder, cubed
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp hot paprika
• 2 tbsp olive oil
• 1 large red onion, thickly sliced
• 3 cloves garlic, crushed
• 1 1/2 cups beef stock
• 1 jar (12 oz) marinated artichoke hearts, drained and halved
• 1/2 cup jarred roasted red bell pepper, drained and thinly sliced
• 1/4 cup preserved lemon peel, thinly sliced
• 1/4 cup fresh flat-leaf parsley, coarsely chopped

1. Combine lamb and half the combined spices in large bowl.
2. Heat half the oil in tagine or Dutch oven on medium-high heat. Cook lamb, in batches, until browned. Remove from tagine.
3. Heat remaining oil in tagine. Cook onion and garlic, stirring, until soft. Add remaining spices; cook, stirring, about 1 min or until fragrant. Return lamb to tagine with stock; bring to a boil. Reduce heat to low; simmer, covered, about 50 mins or until lamb is tender.
4. Add artichokes, pepper and lemon peel; simmer, uncovered, until heated through. Season to taste.
5. Serve tagine sprinkled with parsley

lamb shoulder, ground ginger, ground cinnamon, paprika, olive oil, red onion, garlic, beef stock, hearts, red bell pepper, lemon peel, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35989 (may not work)