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Ingredients Jump to Instructions ↓

  1. 3 lb Boneless lamb shoulder

  2. 1/2c Calamata olives

  3. 12 Moroccan preserved lemons

  4. 12 Artichokes,small,wide

  5. 3 tb Vinegar

  6. 1 ts Powdered saffron (opt)

  7. 1/2ts Ground turmeric

  8. 1 1/2ts Ground ginger

  9. 2 Garlic cloves,pressed,minced

  10. 1 Small onion,chopped

  11. 2 tb Lemon juice (opt)

Instructions Jump to Ingredients ↑

  1. + Directions : Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 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, 15-20 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.

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