Lamb with artichokes & preserved lemons

8 Servings

Ingredients

Quantity Ingredient
3 pounds Boneless lamb shoulder
1 Small onion,chopped
2 Garlic cloves,pressed,minced
1½ teaspoon Ground ginger
½ teaspoon Ground turmeric
1 teaspoon Powdered saffron (opt)
3 tablespoons Vinegar
12 Artichokes,small,wide
12 Moroccan preserved lemons
½ cup Calamata olives
2 tablespoons Lemon juice (opt)

Directions

Trim fat off lamb. Cut meat into 1½" 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.

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