INGREDIENTS

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

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”