{"id":84,"date":"2026-02-15T18:26:50","date_gmt":"2026-02-15T18:26:50","guid":{"rendered":"https:\/\/recipe4thecook.com\/lamb-with-artichokes-and-preserved-lemons\/"},"modified":"2026-02-15T18:26:50","modified_gmt":"2026-02-15T18:26:50","slug":"lamb-with-artichokes-and-preserved-lemons","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/african\/blog\/2026\/02\/15\/lamb-with-artichokes-and-preserved-lemons\/","title":{"rendered":"Lamb With Artichokes And Preserved Lemons"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

3 lb boneless lamb shoulder
\n 1 small onion,chopped
\n 2 garlic cloves,pressed,minced
\n 1 1\/2 t ginger,Ground
\n 1\/2 t turmeric,Ground
\n 1 t powdered saffron (opt)
\n 3 T vinegar
\n 12 artichokes,small,wide
\n 12 Moroccan preserved lemons
\n 1\/2 c calamata olives
\n 2 T lemon juice (opt)<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

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.
\nCook, tightly covered, over medium heat for 30 minutes.
\nMeanwhile, in a bowl combine vinegar and 1 quart water. Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving
\npale, tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed, immerse in vinegar-water.<\/p>\n

After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15-20 minutes. Stir in
\n2 cups water; simmer, covered, for 1 hour.<\/p>\n

Drain artichokes and add to lamb; simmer, covered, for 20 minutes.
\nAdd 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer.
\nAdd 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with
\nremaining lemon quarters.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)<\/p>\n","protected":false},"excerpt":{"rendered":"

African<\/p>\n Continue reading →<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-84","post","type-post","status-publish","format-standard","hentry","category-african"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/posts\/84","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/comments?post=84"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/posts\/84\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/media?parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/categories?post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/african\/wp-json\/wp\/v2\/tags?post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}