| 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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