Lamb with Artichokes and Preserved Lemons

1. 1

   Trim fat off lamb.

2. 2

   Cut meat into 1 1/2 inch chunks.

3. 3

   In a 5 to 6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron.

4. 4

   Cook, tightly covered, over medium heat for 30 minutes.

5. 5

   Meanwhile, in a bowl combine vinegar and 1 quart water.

6. 6

   Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves.

7. 7

   Cut in half lengthwise; scoop out and discard hairy chokes.

8. 8

   As artichokes are trimmed, immerse in vinegar-water.

9. 9

   After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15 to 20 minutes.

10. 10

    Stir in 2 cups water; simmer, covered, for 1 hour.

11. 11

    Drain artichokes and add to lamb; simmer, covered, for 20 minutes.

12. 12

    Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer.

13. 13

    Add 2 tablespoons liquid from preserved lemons or lemon juice.

14. 14

    Skim and discard fat from stew.

15. 15

    Pour stew into a bowl and garnish with remaining lemon quarters.

* Per serving · 4 servings · Values may vary.