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  Added: Apr 11, 2006  •  Visited (497)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb, Bean And Artichoke Casserole
(Tajin Gannariya)
What You Need:
  • 1 quart water
  • ¼ cup dried white, pea or beans
  • 1 pound lean boneless lamb shoulder, trimmed of excess fat and cut into ½-inch cubes
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • ½ cup finely chopped onions
  • 2 tablespoons canned tomato puree
  • 12 artichoke hearts, thoroughly defrosted if frozen
  • ½ cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or finely shredded with a fork
  • ¼ cup freshly grated imported Parmesan cheese
  • 1/8 teaspoon crumbled saffron threads or ground saffron
  • 2 tablespoons butter, melted
  • 6 eggs, lightly beaten

  • How To Cook:
    1. Bring 1 quart of water to a boil in a 2- to 3-quart saucepan. Drop in the dried beans and boil briskly for 2 minutes. Then turn off the heat and let the beans soak for 1 hour. Bring the beans to a boil again over high heat, reduce the heat to low, and simmer partially covered for 30 minutes.

    2. Meanwhile, pat the cubes of lamb completely dry with paper towels and sprinkle the meat with the salt and pepper. In a heavy 12-inch skillet, warm the oil over moderate heat.

    3. Add the lamb and onions and, stirring frequently, cook for 6 to 8 minutes, until the lamb is brown on all sides. Watch carefully for any sign of burning and regulate the heat accordingly.

    4. Stir in the beans, the bean liquid and the tomato puree, and bring to a boil. Reduce the heat to low and simmer partially covered for 1 hour, until the beans are tender but still intact. Remove from the heat.

    5. Ladle about 1 cup of the cooking liquid into a fine sieve set over a small saucepan and set the strained sauce aside. Transfer the remaining contents of the skillet to a bowl and cool to room temperature.

    6. Preheat the oven to 350°F. Add the artichoke hearts, bread crumbs, cheese, saffron and 1 tablespoon of the melted butter to the lamb mixture and toss gently but thoroughly together.

    7. Taste for seasoning, then stir in the beaten eggs. Pour the mixture into a 2-quart souffle or baking dish and bake in the middle of the oven for about 35 minutes.

    8. The tajin gannariya is done when the top is golden brown and a knife inserted in the center comes out clean.

    9. Just before serving, directly from the baking dish, pour the remaining tablespoon of melted butter over the tajin. Reheat the reserved sauce briefly and present it separately in a bowl or sauceboat.
     
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Africa » Tunisia
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Artichokes
    Main Ingredient » Vegetables » Beans
    Dish » Main Course

     





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