Lamb with Artichokes and Preserved Lemons
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 Artichoke...
Ingredients
- 3lbboneless lamb shoulder
- 1small onion,chopped
- 2garlic cloves,pressed,minced
- 11/2 ts ground ginger
- 1/2ts ground turmeric
- 1ts powdered saffron (opt)
- 3tb vinegar
- 12artichokes,small,wide
Directions
- 1
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
- 2
Cut meat into 1 1/2" chunks
- 3
In a 5-6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron
- 4
Cook, tightly covered, over medium heat for 30 minutes. Meanwhile, in a bowl combine vinegar and 1 quart water
- 5
Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves
- 6
Cut in half lengthwise
- 7
scoop out and discard hairy chokes
- 8
As artichokes are trimmed, immerse in vinegar-water. After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices