| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Meats | 8 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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