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Lamb with Artichokes & Preserved Lemons

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 pounds lamb shoulder
boneless
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1 small onions
chopped
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2 each garlic cloves
pressed
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1 ½ teaspoons ginger
ground
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½ teaspoon turmeric
ground
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1 teaspoon saffron threads
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3 tablespoons vinegar
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12 each artichokes
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½ cup olives
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2 tablespoons lemon juice
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Ingredients

Amount Measure Ingredient Features
1.4 kg lamb shoulder
boneless
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1 small onions
chopped
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2 each garlic cloves
pressed
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7.5 ml ginger
ground
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2.5 ml turmeric
ground
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5 ml saffron threads
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45 ml vinegar
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12 each artichokes
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118 ml olives
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3E+1 ml lemon juice
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Directions

Trim fat off lamb.

Cut meat into 1½ inch chunks. In a 5 to 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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 28848% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 154mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 66g
Vitamin A 0% Vitamin C 5%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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