Lamb And Cardoon Tagine With Preserved Lemons (Fatna Kotni)

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Nutrition per serving    (USDA % daily values)
CAL
1880
FAT
533%
CHOL
184%
SOD
60%

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Ingredients for 4 servings

oil cured green olive

1 onion , peeled and diced

For the lamb

2 bunches cardoons, peeled, halved, and reserved in acidulated water

3 saffron strands

3 1/2 lbs boneless lamb shoulder , diced

1 cup water

1 teaspoon ground ginger

salt and pepper

For the cardoons

1/2 cup vegetable oil

preserved lemon peel strip

1/2 cup extra virgin olive oil

For the dish

6 garlic cloves , peeled and minced

1 quart water

1 lemon, juice of

1 teaspoon salt

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