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Lamb w/ Artichokes and Preserved Lemons




Source of Recipe


Yahoo Groups: Recipe Tag - Mary-Ann 11/5/02


Recipe Introduction


Mary-Ann writes,"This is a favourite of ours! Using our preserved lemons and artichokes. Be sure and serve with a lot of spicy Harissa!".


Recipe Link: http://cheftochef.net/r/8/A08316.shtml

List of Ingredients




3 lb boneless lamb shoulder
1 small onion, chopped
2 garlic cloves, pressed,minced
1 1/2 teaspoons ground ginger
1/2 teaspoon ground turmeric
1 teaspoon powdered saffron, optional
3 tablespoons vinegar
12 artichokes,small and wide
12 Moroccan preserved lemons
1/2 cup Calamata olives
2 tablespoons lemon juice, optional




Recipe



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. Serves 8.