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Lamb With Artichokes & Preserved Lemons

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Ingredients
  Boneless lamb shoulder 3 Pound
  Onion 5 Ounce, chopped
  Garlic 2 Clove (10 gm), pressed or minced
  Ground ginger 1 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Powdered saffron 1⁄2 Teaspoon
  Vinegar 3 Tablespoon
  Artichokes 1 1⁄4 Pound
  Calamata olives 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
Directions

Trim fat off lamb.
Cut meat into 1 1/2-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, increase heat to 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Artichoke

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