Passover lamb tagine with lemon and artichokes from Got Kosher?

Because Passover marks the start of spring, lamb is often the centerpiece of the seder meal. For something new and unusual on your Passover menu, consider this lamb tagine with lemon and artichoke by Tunisian-born and French-raised Alain Cohen, the owner of Got Kosher? near Beverly Hills. The combination in this dish of lamb, lemon and artichokes is light, fresh and oh-so-exotic.

This stew couldn't be simpler. Lamb shoulder is browned, then braised with citrus, turmeric, zucchini and artichoke hearts or bottoms. It's a perfect make-ahead main dish that brings a splash of the Mediterranean to your traditional menu.

For those who need a little help with their holiday meal, Got Kosher? will be making this dish and many others to take home for the Passover week. Warm them in the oven, put them on your good china, and no one will ever know you didn't make it yourself. Call ahead to place your order (the earlier the better).

Got Kosher?, 8914 West Pico Blvd., Los Angeles, (310) 858 1920. Email: info@gotkosherinc.com.

Lamb tagine with lemon and artichoke

• 5 lbs lamb shoulder, trimmed and cut into 2-inch chunks
• 1/2 cup grapeseed oil
• 5 large onions, diced
• 3 1/3 large zucchini, diced
• 1/3 cup garlic, minced
• 1 Tbsp turmeric
• 2 1/2 tsp salt
• 1 tsp pepper
• juice of 1 lemon
• juice of 1 lime
• 2 lbs artichoke bottoms or hearts, fresh or frozen
• 1 bunch fresh cilantro, tied together with string

Sprinkle the lamb with salt and pepper. In a skillet, brown the lamb chunks in batches. Remove the lamb chunks to a plate.

In a large shallow saucepan, heat the oil over medium-low heat. Sweat the onions in the oil; don't let them brown. Add the lamb, cover with water, and bring to a boil. Turn down the heat and simmer the lamb, covered, for 45 minutes.

Add the zucchini, garlic, turmeric, remaining salt and pepper, lemon juice, and lime juice. Taste and adjust the seasonings. The lemon should be dominant but balanced with the salt. Simmer covered for 15 minutes.

Add the artichoke hearts and the bunch of cilantro tied with string. Uncover the pot and simmer for 1 hour more, or until the sauce is thick and reduced. Remove the cilantro before serving.

Makes 10 servings.

Thanks to Rachel Kaganoff Stern of Inside the Kaganoff Kitchen for the gorgeous artichoke photo!