Title: Lamb with Artichokes and Preserved Lemons
Categories: Moroccan Lamb Preserve
Yield: 8 Servings
| 3 | lb | Boneless lamb shoulder |
| 1 | | Small onion,chopped |
| 2 | | Garlic cloves,pressed,minced |
| 1 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground turmeric |
| 1 | ts | Powdered saffron (opt) |
| 3 | tb | Vinegar |
| 12 | | Artichokes,small,wide |
| 12 | | Moroccan preserved lemons |
| 1/2 | c | Calamata olives |
| 2 | tb | Lemon juice (opt) |
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.