Side Pannel
Lamb with Artichokes and Preserved Lemons
Lamb with Artichokes and Preserved Lemons
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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)
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.
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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