Lamb With Artichokes & Preserved Lemons
|Boneless lamb shoulder||3 Pound|
|Onion||5 Ounce, chopped|
|Garlic||2 Clove (10 gm), pressed or minced|
|Ground ginger||1 1⁄2 Teaspoon|
|Powdered saffron||1⁄2 Teaspoon|
|Artichokes||1 1⁄4 Pound|
|Calamata olives||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
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.