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Lamb tagine with artichokes & lemon
- 400g diced lamb shoulder
- 1 onion , finely chopped
- 1 garlic clove , crushed
- pinch of saffron
- tsp ground ginger
- 1 tbsp olive oil
- vegetable stock
- squeeze of lemon juice
- peel from 1 preserved lemon from a jar, finely chopped
- a few artichoke wedges from a jar
- 2 tbsp each chopped coriander and parsley
- couscous to serve
Directions:View on BBC Good Food
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