Lamb with artichokes & preserved lemons
Yield: 8 Servings
Ingredients:
- 3 lb Boneless lamb shoulder
- 1 Small onion chopped
- 2 Garlic cloves pressed minced
- 1 1/2 ts Ground ginger
- 1/2 ts Ground turmeric
- 1 ts Powdered saffron (opt)
- 3 tb Vinegar
- 12 Artichokes small wide
- 12 Moroccan preserved lemons
- 1/2 c Calamata olives
- 2 tb Lemon juice (opt)
Instructions:
Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 quart pan combine lamb onion garlic ginger turmeric and saffron. Cook tightly covered over medium heat for 30 minutes. Meanwhile in a bowl combine vinegar and 1 quart water. Trim off stems tough outer leaves and sharp tips of artichokes leaving pale tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed immerse in vinegar-water. After meat cooks 30 minutes turn heat high uncover pan and stir often until juices evaporate and meat browns 15-20 minutes. Stir in 2 cups water; simmer covered for 1 hour. Drain artichokes and add to lamb; simmer covered for 20 minutes. Add 8 preserved lemon quarters and olives; simmer covered until artichokes are tender when pierced about 10 minutes longer. Add 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with remaining lemon quarters.
