Lamb, Artichoke And Pepper Tagine - cooking recipe

Ingredients

2 1/4 lbs boneless lamb shoulder, cubed
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp hot paprika
2 tbsp olive oil
1 large red onion, thickly sliced
3 cloves garlic, crushed
1 1/2 cups beef stock
1 jar (12 oz) marinated artichoke hearts, drained and halved
1/2 cup jarred roasted red bell pepper, drained and thinly sliced
1/4 cup preserved lemon peel, thinly sliced
1/4 cup fresh flat-leaf parsley, coarsely chopped

Preparation

Combine lamb and half the combined spices in large bowl.
Heat half the oil in tagine or Dutch oven on medium-high heat. Cook lamb, in batches, until browned. Remove from tagine.
Heat remaining oil in tagine. Cook onion and garlic, stirring, until soft. Add remaining spices; cook, stirring, about 1 min or until fragrant. Return lamb to tagine with stock; bring to a boil. Reduce heat to low; simmer, covered, about 50 mins or until lamb is tender.
Add artichokes, pepper and lemon peel; simmer, uncovered, until heated through. Season to taste.
Serve tagine sprinkled with parsley