Lamb with artichokes & preserved lemons Recipe

Home -> [Fruits, Lamb & Mutton, Meats, Preserves] -> [Lamb with artichokes & preserved lemons Recipe]

Lamb with artichokes & preserved lemons

Artist:

Categories:

Fruits, Lamb & Mutton, Meats, Preserves

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

3	lbs	Boneless lamb shoulder
1		Small onion, chopped
2		Garlic cloves, pressed, minced
1 1/2	tsp	Ground ginger
1/2	tsp	Ground turmeric
1	tsp	Powdered saffron (opt)
3	tbsp	Vinegar
12		Artichokes, small, wide
12		Moroccan preserved lemons
1/2	cup	Calamata olives
2	tbsp	Lemon juice (opt)

Procedures:

1	Trim fat off lamb.
2	Cut meat into 1 ? chunks.
3	In a 5-6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron.
4	Cook, tightly covered, over medium heat for 30 minutes.?meanwhile, in a bowl combine vinegar and 1 quart water.
5	Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves.
6	Cut in half lengthwise; scoop out and discard hairy chokes.
7	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.
8	Stir in 2 cups water; simmer, covered, for 1 hour.?drain artichokes and add to lamb; simmer, covered, for 20 minutes.
9	Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer.
10	Add 2 tablespoons liquid from preserved lemons or lemon juice.
11	Skim and discard fat from stew.
12	Pour stew into a bowl and garnish with remaining lemon quarters