| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 4 | Servings | |
INGREDIENTS
| 6 | tb | Extra virgin olive oil |
| 8 | Raw artichoke hearts, halved | |
| 1 | Two-pound piece bonless leg of lamb, cut into 1 inch pieces | |
| Salt and freshly ground pepper | ||
| 1 | lg | Yellow onion, peeled and grated |
| 1 | ts | Baharat |
| 2 | tb | Chopped fresh mint |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium heat. Add artichokes and cook, turning once until lightly browned, 3-5 minutes. Remove and set aside. Season lamb with salt and pepper. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes. Remove and set aside. Add onions and baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season with salt to taste, then reduce heat to medium low. Cover and simmer until meat is tender, 1 1/2 -2 hours. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes. Serve garnished with the chopped mint. Posted to JEWISH-FOOD digest V97 #075 by jstiler@webtv.net (Joyce Stiler) on Mar 6, 1997
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