Dolma Qarnoun
Dolma qarnoun are delicious stuffed Algerian artichoke bottoms that are traditionally accompanied with a chickpea and lamb stew.
- Prep time
- 35 min
- Cook time
- 1 hr 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb lamb stew meat (, cut in large chunks)
- 1 tablespoon smen ((clarified butter), or olive oil)
- 10 artichoke bottoms ((frozen and thawed))
- 1 onion (, finely chopped)
- 1 stick cinnamon
- ½ lb chickpeas ((canned, or dried and soaked overnight))
- Juice of 1 lemon
- 4 tablespoons finely chopped parsley
- Salt
- Pepper
- 10 oz ground lamb ((or beef))
- 1 egg
- 8 tablespoons finely chopped parsley
- 1 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- Salt
- Pepper
- Dutch oven
Instructions
- 1
In a large pot or Dutch oven, heat the clarified butter and brown the lamb stew over medium-high heat, for about 10 minutes.
- 2
Add the onion, cinnamon stick, salt and pepper and simmer for 5 minutes over low heat.
- 3
Cover with water and cook over medium heat for 40 minutes.
- 4
Then, add the chickpeas and continue cooking for 30 minutes.
- 5
Prepare the stuffing by mixing the ground meat with the chopped onion, egg, parsley, cinnamon, salt and pepper.
- 6
Stuff all the lightly salted artichoke bottom, by packing the stuffing well so it adheres perfectly.
- 7
Sauté the stuffed artichokes on all sides in a hot pan with oil until slightly brown.
- 8
Remove the cooked lamb pieces from the large pot and place the stuffed artichoke bottoms in the sauce. Cook covered over low heat, for about 30 minutes.
- 9
Serve the artichoke bottoms with the chickpeas and the lamb stew. Season with lemon juice and garnish with chopped parsley.