Algerian Recipe for Cardoons with olives and lamb stew | Cardes (khorchof in Moroccan) aux olives | خرشوف بالزيتون
This dish has it's origin in the province of Tlemcen, Algeria, apparently. It is based on Cardoon, a plant that tastes like a globe artichoke and that I have growing in the garden, and it keeps getting bigger, so I have no choice but to eat it, I guess they have a similar problem in Algeria. This recipe can be prepared in a tajine but a pan works too. This dish with lamb and olives is a delicious stew. If you want some cardoons then let me know.
Diced lamb 400gm
Onions
Garlic
Cardoon
Potatoes
Carrots
Olives
Tin toms
Lemon/Lime 2
Spices
Pepper 1tblsp
2 inch stick cinnamon
Turmeric 1tblsp
Ginger1tblsp
Cumin 1tsp
Salt
I think you can make this without further instructions, More on Cardoons to follow....