Lamb with Artichokes & Preserved Lemons
Yield
8 servingsPrep
10 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb shoulder
boneless |
|
| 1 | small |
onions
chopped |
|
| 2 | each |
garlic cloves
pressed |
|
| 1 ½ | teaspoons |
ginger
ground |
|
| ½ | teaspoon |
turmeric
ground |
|
| 1 | teaspoon |
saffron threads
|
*
|
| 3 | tablespoons |
vinegar
|
|
| 12 | each |
artichokes
|
*
|
| ½ | cup |
olives
|
*
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb shoulder
boneless |
|
| 1 | small |
onions
chopped |
|
| 2 | each |
garlic cloves
pressed |
|
| 7.5 | ml |
ginger
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 5 | ml |
saffron threads
|
*
|
| 45 | ml |
vinegar
|
|
| 12 | each |
artichokes
|
*
|
| 118 | ml |
olives
|
*
|
| 3E+1 | ml |
lemon juice
|
|
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.
