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Tagines like this are great for parties, but this one cooks up so fast, I suggest adding it to your weeknight rotation!
3/4 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed and cut into 1-inch pieces 1/4 cup chopped fresh flat-leaf parsley 2 cloves garlic, minced chopped 1/2 cup red onion, minced 1 tablespoons olive oil 1 teaspoon sweet paprika 1/2 teaspoon ground cumin ¼ teaspoon saffron threads Kosher salt and freshly ground black pepper 1 tablespoons freshly squeezed lemon juice 6 small trimmed and pared artichokes, 1-inch diameter 1/2 preserved lemon peel, diced 1/3 cup oil-cured black olives
Place the lamb, parsley, garlic, onion, olive oil, paprika, cumin, saffron, salt and ¼ teaspoon pepper in a tagine. Cover with 2 cups water and bring to a boil over high heat. As soon as it comes to a boil, reduce the heat and simmer, covered, until the meat is very tender and the sauce has reduced to a thick gravy, 1 to 1/2 hours. Add water, if necessary, during the cooking time if the sauce gets too thick. Season with salt and pepper, if needed.
When the lamb has cooked 1 ½ hours, place the artichokes and preserved lemons. Cover and cook until the artichokes are tender, 20 minutes. Add the olives and sprinkle the stew with the remaining 1 tablespoon lemon juice. Simmer 2 minutes. Serve the tagine directly from the tagine vessel.
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