Tunisian Lamb and Artichoke Heart Tagine

Ingredients

• 600 g lamb neck fillet, sliced
• 400 g tinned artichoke hearts, drained
• 400 g tinned chopped tomatoes
• 2 onion
• 4 clove garlic cloves
• 1 tbsp harissa paste
• 1 tsp ground caraway
• 1 tsp turmeric
• 2 tbsp olive oil
• 20 g fresh flat-leaf parsley

Method

1. 1

   Heat the olive oil in a heavy-based pan and brown the lamb slices in batches for 3 minutes each side. Remove and set aside.

2. 2

   Dice the onions and soften in the same pan for 6 minutes. Crush in the garlic, add the caraway, turmeric and harissa and cook for 1 minute.

3. 3

   Return the lamb, add the tinned tomatoes and 150ml water. Cover and simmer for 25 minutes.

4. 4

   Halve the artichoke hearts and add to the pan. Cook uncovered for 10 minutes until the sauce is thick and the lamb is very tender.

5. 5

   Scatter with chopped parsley and serve with warm flatbreads or couscous.