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Lamb With Artichokes And Preserved Lemons
Ingredients
3 lb boneless lamb shoulder
1 small onion, chopped
2 garlic cloves, minced
1½ teaspoons ginger, ground
½ teaspoon turmeric, ground
1 teaspoon powdered saffron (opt)
3 tablespoons vinegar
12 artichokes, small
12 Moroccan preserved lemons
½ cup calamata olives
2 tablespoons lemon juice (opt)
Details
Serves: 8
Method
Trim fat off lamb. Cut meat into 1½ " 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 to 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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