Bowl of Lamb with Cardoons
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Lamb with Cardoons
Algeria
  -   L'ham bit Khorchef
Serves:
Effort:
Time:
DoAhead:  
4 main  
***
3 hrs  
Most
This lightly sauced Lamb and vegetable dish is unusual, but quite satisfying. Cardoons are a popular vegetable in the Maghreb. They're a little tedious to prepare, but worth the effort. This dish reheats well.



1-1/4
1-3/4
4
2
3
3
3/4
1/3
1/2
1/3
2-1/2
1-1/2
1
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#
#
oz
cl
T
oz
T
t
t
t
c
T
med
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Lamb (1)
Cardoons (2)
Onions
Garlic
Parsley
Chickpeas (3)
Ghee (4)
Cinnamon, ground
Salt
Pepper
Water
Lemon Juice
Egg
-- Serve with
Flatbread

Prep   -   (1-1/4 hr - 45 min work)
  1. Cut LAMB into chunks about 1 inch on a side.
  2. Trim and de-string CARDOONS as described on our Cardoons page. Preferably do this ahead, drain well and refrigerate, as it'll take about 45 minutes (25 iminutes work). Cut the stalks into lengths of about 1-1/2 inch, and cut wide pieces in half lengthwise. Once simmered they can be bagged in plastic and refrigerated for a couple of days.
  3. Chop ONIONS coarse. Crush GARLIC and chop small. Mix.
  4. Chop PARSLEY fine.
  5. Squeeze LEMON JUICE.
  6. Drain Chickpeas (presuming canned).
Run   -   (1-3/4 hr)
  1. In a 3-1/2 quart sauté pan or heavy bottomed pot, heat Ghee. Stir in Lamb and Onion mix and fry stirring over moderate heat until Onions just start to color.
  2. Stir in Cinnamon, Salt and Pepper. Continue frying over moderate heat for another few minutes, making sure the fond sticking to the pan doesn't burn.
  3. Stir in 2-1/2 cups Water. Bring to a boil, cover and simmer slowly for about 1 hour or until lamb is close to tender.
  4. Stir in Chickpeas and Cardoons. Bring back to a boil and simmer covered another 15 minutes or until lamb is tender enough.
  5. Beat the Egg well, then beat in Lemon Juice, followed by 2 T of Broth from the pot. Stir into the pot, stirring vigorously until it is well distributed, then stir in Parsley.
  6. Adjust sauce consistency - a little Water if too thick, or, if too thin, keep at a fast simmer, uncovered, until it is right.
  7. Serve hot with Flatbread.
NOTES:
  1. Lamb:   Weight is for boneless lamb with all excess fat removed.
  2. Cardoons:   The pattern recipe calls for "Wild Artichokes", but the method makes clear it means Cardoons, which are a popular vegetable in the Maghreb. They are large leaf stems of a plant related to Artichokes. They grown in California, are usually available from late November to early April. For details see our Cardoons page.
  3. Chickpeas:   [Garbanzos] Weight is for canned, or soaked and cooked./li>
  4. Ghee:   This is fully clarified butter. It is easily found in markets serving an Indian community (be sure it's Butter Ghee, vegetable ghee may be trans fats). You could also use Avocado Oil or Olive Oil (not virgin) if Ghee is not available.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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