Lamb with Artichokes & Preserved Lemons

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.