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Lamb with Artichokes and Preserved Lemons Recipe

Lamb with Artichokes and Preserved Lemons recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb with Artichokes and Preserved Lemons recipe  PDF


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

Lamb with Artichokes and Preserved Lemons recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
507 people have voted
Last Reviewed on 2019-01-19



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