Lamb With Artichokes & Preserved Lemons Recipe

Lamb With Artichokes & Preserved Lemons Recipe

Ingredients:

3 lbs lamb shoulder (boneless)
1 pc of onion (small); chopped
1-1/2 tsps of ginger (ground)
1/2 tsp of turmeric (ground)
1 tsp of saffron (powder)
2 pcs of garlic cloves; crushed and minced
12 pcs of artichokes (small, wide)
3 Tbsps of vinegar
1/2 c of olives (Kalamata)
2 Tbsps of juice (lemon)
12 pcs of lemons (moroccan preserved)

Instructions:

Trim the fat on the lamb then cut the meat to 1-1/2 inch chunks. Combine garlic, onion, ginger, turmeric, saffron, and lamb inside a saucepan. Cook above moderate heat, covered tightly, for half an hour.

Combine 4 cups of water and vinegar inside a mixing bowl. Trim the stems, (sharp) tips, and tough (outer) leaves of the artichokes. Leave the tender and pale inner leaves then cut them lengthwise into half. Scoop the hairy out then discard. Immerse the artichokes onto the water-vinegar.

Once meat is done after half hour, increase the heat and remove the cover; stir occasionally till juice evaporates and the meat becomes brown, about 15 to 20 mins. Add eight quartered lemons and kalamata olives. Let it simmer for 10 mins, covered.

Add two tablespoons of liquid in lemon preserves or juice then skim the fat and discard. Pour the stew onto a serving bowl then garnish remaining quartered lemons.

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