Lamb 🇩🇿with cardoon(winter dish)Algerian recipe 🇩🇿لحم بالخرشف

cardoon

🥗Healthier: celery

💰Cheaper: artichokes

Celery provides a similar crunch and flavor profile.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are readily available and economical.

Prepare a saucepan with boiling water.

Clean the cardoon by removing thick edges and strings.

Simmer cleaned cardoon in boiling water for about 15 minutes with lemon to avoid discoloration.

Transfer cardoon to cold water with lemon after 15 minutes.

Cook lamb in a pressure cooker with onion, salt, black pepper, and cinnamon for about 10 minutes until it changes color.

Add hot water to the lamb and bring to a boil for about 10 minutes.

Pressure cook the lamb for about 45 minutes.

Check the lamb; it should be well cooked and the sauce thick.

Add the cardoon to the lamb sauce and pressure cook for another 15 minutes.

Whiten the sauce with a mixture of 2 tablespoons of lemon, 1 egg yolk, parsley, and a bit of sauce; mix well.

Turn off the heat and pour the mixture into the cardoon and lamb sauce.

Serve hot with a little lemon and parsley on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary