Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Lamb Recipes

Chocolate Cake Recipes

Double Chocolate Cake Mix Cookies

Double Chocolate Cake Mix Cookies Recipe
1 pk Devil's food cake mi with pudding 1/2 c Vegetable oil 2 lg Eggs 6 oz Semisweet chocolate mo...

read more

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: 3.5 Rating 3.5
867 people have voted
Last Reviewed on 2018-09-20



Thursday, Sep 20 2018 Download & Print Lamb with Artichokes and Preserved Lemons recipe  PDF   Lamb recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Kae Misr Wot

New Cooking Recipes

Basic Buttermilk Biscuits
Basic Buttermilk Biscuits Recipe


3 1/2 cups Flour 1 teaspoon Salt 1 tablespoon Sugar 4 teaspoons Baking powder 1 teaspoon Baking soda 4 tablespoons Butter 2 Eggs lightly beaten 1 1/2 cups Buttermilk Spray shortening and corn Meal for coating pan Preheat oven to 400. In a food processor or a large bowl,mi 3 cups of the flour with salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mi ture is te tured like cornmeal. Separately mi the eggs with the buttermilk,and stir all but 2 tbs.of this liquid into the dry mi ture. Mi just enough to make a uniform...

Cooking Magazines: Butter Cookie Recipes » September 2018   Butter Cookie recipes RSS   Thumsb up

Dish Of The Day

Cheesy Sausage Muffins

Cheesy Sausage Muffins Recipe
LISA CRAWLEY TSPN00B 1/4 lb Ground Pork Sausage ck,dr...
read more

Category: » Pork Tenderloin Recipes

View more dishes

>