Lamb With Artichokes And Preserved Lemons

Serves:

Ingredients:

3 lb Boneless lamb shoulder
1/2 c Calamata olives
12 Moroccan preserved lemons
12 Artichokes,small,wide
3 tb Vinegar
1 ts Powdered saffron (opt)
1/2 ts Ground turmeric
1 1/2 ts Ground ginger
2 Garlic cloves,pressed,minced
1 Small onion,chopped
2 tb Lemon juice (opt)

Method:

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.