500g (1lb) boned lamb (leg or shoulder) cut into medium-sized pieces
600ml (1 pint) water
1 tsp salt (or to taste)
1 bay leaf
1 cinnamon stick
200g (7oz) onions, sliced
good pinch of saffron threads
3⁄4 tbsp extra virgin olive oil
4 fresh artichokes or canned artichoke hearts
lemon juice
1⁄4 tsp black pepper
good pinch of freshly grated root ginger
25g (1oz) finely chopped parsley
25g (1oz) finely chopped coriander leaves
450ml (3⁄4 pint) water
3⁄4 tsp salt (or to taste)
1⁄2 tsp turmeric
200g (7oz) basmati rice, rinsed once and drained
1 tsp extra virgin olive oil

Put the lamb and water in a medium pan and bring slowly to the boil, skimming the surface as foam forms. Add the salt, bay leaf, cinnamon stick, onions, garlic, saffron and oil and return to the boil. Reduce the heat, cover and simmer for 40 minutes.

Meanwhile. If using fresh artichokes, remove all the leaves (save these to steam later). Using a pointed knife, remove and discard the choke from the centre of each artichoke. Trim the heart, rinse with cold water and rub with lemon juice to prevent discoloration.

At the end of the cooking time for the meat, drain the canned artichokes, if using, slice each fresh or canned artichoke into quarters and add to the pan. Bring to the boil, then reduce the heat, cover
and cook for a further 15–20 minutes or until the meat is tender. About 5 minutes before the end of cooking time, season with the pepper and fresh ginger and add the parsley and coriander.

Meanwhile, cook the rice. Bring the water and salt to the boil and add the turmeric and rice.  Reduce the heat to low, cover and simmer for 6–7 minutes or until the water has been absorbed. A couple of minutes before the rice is ready, gently stir in the oil with a fork.

Serve the tagine with the rice.

Serves 4

Per serving
1958kj, 468 kcal, 33g protein, 50g carbohydrate, 3g sugars, 15g fat,  6g saturates, 1g fibre, 1g sodium (if using 13⁄4 teaspoons salt)

Healthy tip
Artichokes are low in calories, diuretic, have therapeutic substances, eliminate toxins and are ideal for diabetics. This dish is also valuable in B and C vitamins, potassium, iron, calcium, phosphorus and magnesium.

This recipe is taken from Fresh Moroccan by Nada Saleh, which features more than 80 healthy and delicious Moroccan recipes. It is published in hardback by Hamlyn and available from good bookshops, price £16.99. However, WI members can buy it for £2 off, plus free postage and packing, by calling 01903 828503 or visiting the Hamlyn website www.hamlyn.co.uk quoting reference
Ham 687.