Slow-Cooked Lamb Tagine with Artichokes

Thermomix recipe: Slow-Cooked Lamb Tagine with Artichokes. Ready in 130 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 600 g lamb shoulder or leg, trimmed and cut into 2.5 cm cubes
• 30 g olive oil
• 150 g onion, quartered
• 2 garlic cloves
• 1 tsp grated lemon rind
• 1 tsp salt
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 20 g plain flour
• 500 g beef stock
• 30 g tomato paste
• 200 g canned artichoke hearts, drained and quartered
• Fresh parsley, chopped, for serving
• 50 g feta cheese, crumbled, for serving

Instructions

1. Trim any excess fat from the lamb and cut it into 2.5 cm cubes. Set aside.
2. Add 15 g olive oil to the mixing bowl. Heat for 3 min / 120°C / Speed 1.
3. Add half of the lamb cubes to the mixing bowl. Sauté for 5 min / 120°C / Reverse / Speed 1. Remove the lamb and set aside.
4. Add the remaining 15 g olive oil to the mixing bowl. Heat for 3 min / 120°C / Speed 1.
5. Add the remaining lamb cubes to the mixing bowl. Sauté for 5 min / 120°C / Reverse / Speed 1. Remove the lamb and set aside with the first batch.
6. Add the quartered onion and garlic cloves to the mixing bowl. Chop for 5 sec / Speed 5. Scrape down the sides of the bowl.
7. Add the grated lemon rind, salt, ground allspice, and ground cinnamon to the bowl. Sauté for 6 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
8. Add the plain flour to the bowl. Cook for 1 min / 100°C / Speed 1.
9. Add the beef stock and tomato paste to the mixing bowl. Insert the butterfly whisk. Cook for 2 min / 100°C / Reverse / Speed 2 to bring to a boil and combine.
10. Return the sautéed lamb to the mixing bowl. Cook for 75 min / 95°C / Reverse / Speed 2. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation. Pause halfway through (after about 35-40 minutes) to scrape down the sides and bottom of the bowl with the spatula, check the consistency, and add a splash more stock if needed.
11. Add the drained and quartered artichoke hearts to the mixing bowl. Cook for 15 min / 90°C / Reverse / Speed 1.5.
12. For the last 2 min of cooking, set to 90°C / Reverse / Speed 1 to settle and prevent sticking.
13. Serve the lamb tagine hot, sprinkled with fresh chopped parsley and crumbled feta cheese.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.