INGREDIENTS

INSTRUCTIONS

Here's the recipe, taken from the Mediterranean Kitchen by Joyce
Goldstein--and thanks for any suggestions!  ("This is not the real
thing, but a Square One adaptation. Our  customers were not wild about
the briny taste of the traditional  salt-preserved lemons, so we have
substituted our own version,  actually a quick lemon conserve that
eliminates the bitterness of the  lemons. Serves 6 to 8.")  For the
marinade, combine all ingredients to make a paste and rub it  over the
lamb cubes in a shallow nonaluminum container. Cover and let  stand 3
hours at room temperature or refrigerate overnight.  For the lemons,
wipe the lemons with a clean towel and cut into  eighths (or
sixteenths, if the lemons are large). To remove the  bitterness from
the peel, boil the lemons in water to cover 3  minutes, rinse under
cold water, then soak in cold water for 1 hour.  Combine 1 cup water
and the sugar in a saucepan and cook over medium  heat until the sugar
dissolves. Add the lemons and simmer until  tender, 20 to 30 minutes
(or about half that time for Meyer lemons).  Remove from heat, let
cool, and drain.  Heat 2 tablespoons oil in a large, deep saute pan
over high heat. Add  as many lamb cubes as will comfortably fit in the
pan (overcrowding  will cause the lamb to steam rather than brown) and
brown on all  sides; set aside. Repeat with the remaining lamb cubes,
adding adding  1 to 2 tablespoons oil to the pan as needed for each
batch.  Heat the remaining oil in the same pan over medium heat. Add
the  onions and cook until tender, 7 to 10 minutes. Add the paprika,
ginger, and garlic and cook 3 minutes more. Return the lamb to the
pan, add the stock, and heat to boiling. Reduce the heat and simmer,
partially covered, until the lamb is tender, about 1-1/2 hours. Add
the artichokes, if using, and simmer until almost tender, about 10
minutes. Add the lemons, olives, cilantro, and parsley; skim well and
simmer 5 more minutes. Season to taste with salt and pepper (we like
this peppery). Serve with couscous and Harissa.  Couscous: Pour the
couscous grains into a shallow baking pan or  ceramic dish about 9
inches square and 2 inches high. Heat the water,  butter, salt, and
cinnamon to boiling. Pour over the couscous and  stir once to mix.
Cover the dish with foil or a lid and let stand  about 10 minutes.
Break up the couscous with a fork or fluff it with  your fingers.
Harissa: Mix the cayenne and cumin in a mixing bowl. Gradually whisk
in the lemon juice, then the olive oil. Season with salt and pepper.
This potent condiment should be used sparingly. Posted to EAT-L  Digest
08 Dec 96  From:    "Susan A. Mushel" <lisam@TTACS.TTU.EDU>  Date:  
Mon, 9 Dec 1996 18:33:05 -0600

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