Recipe - Lamb With Artichokes And Preserved Lemons

3 pound Boneless lamb shoulder
1 Small onion,chopped
2 Garlic cloves,pressed,minced
1 One half teaspoon Ground ginger
One half teaspoon Ground turmeric
1 teaspoon Powdered saffron (opt)
3 tablespoon Vinegar
12 Artichokes,small,wide
12 Moroccan preserved lemons
One half cup Calamata olives
2 tablespoon Lemon juice (opt)

Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 56 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 vinegarwater.
After meat cooks 30 minutes, turn heat high, uncover pan, and stir often
until juices evaporate and meat browns, 1520 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