Ingredients

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

Cooking Instructions

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.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)