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1
Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat.
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2
Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes.
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3
Transfer to a bowl.
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4
Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes.
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5
Using a slotted spoon, transfer the artichokes to a separate bowl.
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6
Add the onion, garlic, and ginger to the remaining oil in the pot; saute over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes.
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7
Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
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8
Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt.
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9
Using the side of a wooden spoon, break up the tomatoes.
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10
Add the reserved lamb; bring the mixture to a boil.
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11
Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
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12
Return the reserved artichokes to the pot.
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13
Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking.
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14
Season with salt and black pepper; stir in the cilantro.
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15
Discard the cinnamon, cloves, and cardamom before serving.
