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This hearty Moroccan-style stew combines slow-braised lamb shoulder with vibrant preserved lemons, tangy artichokes, and Kalamata olives. The meat becomes incredibly tender, absorbing the warm spices of ginger, turmeric, and optional saffron. The preserved lemons add a unique, salty-citrus depth that cuts through the richness of the lamb, while the artichokes provide a satisfying texture. It is a comforting, complex dish perfect for a cozy family dinner or a special occasion. Serve with crusty bread or couscous to soak up the flavorful juices.
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Lamb With Artichokes & Preserved Lemons
Description
This hearty Moroccan-style stew combines slow-braised lamb shoulder with vibrant preserved lemons, tangy artichokes, and Kalamata olives. The meat becomes incredibly tender, absorbing the warm spices of ginger, turmeric, and optional saffron. The preserved lemons add a unique, salty-citrus depth that cuts through the richness of the lamb, while the artichokes provide a satisfying texture. It is a comforting, complex dish perfect for a cozy family dinner or a special occasion. Serve with crusty bread or couscous to soak up the flavorful juices.Ingredients
Directions
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Trim excess fat from the lamb shoulder and cut the meat into 1 1/2-inch chunks.
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In a large 5-6 quart heavy-bottomed pan, combine the lamb chunks, chopped onion, minced garlic, ground ginger, turmeric, and saffron.
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Cover the pan tightly and cook over medium heat for 30 minutes.
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Meanwhile, prepare the artichokes: trim off the stems, tough outer leaves, and sharp tips of the artichoke leaves, leaving only the pale, tender interior leaves.
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Cut the artichokes in half lengthwise and scoop out the hairy chokes (the fuzzy center) with a spoon.
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In a bowl, combine vinegar and 1 quart of water; as you trim each artichoke, immediately immerse it in the vinegar-water to prevent browning.
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After the lamb has cooked for 30 minutes, turn the heat to high and uncover the pan.
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Stir the lamb often until the juices evaporate and the meat begins to brown, about 15-20 minutes.
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Stir in 2 cups of water, cover the pan, and simmer for 1 hour.
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Drain the artichokes and add them to the lamb; cover and simmer for 20 minutes.
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Quarter 8 preserved lemons and add them along with the Kalamata olives to the stew.
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Cover and simmer until the artichokes are tender when pierced with a fork, about 10 minutes longer.
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Add 2 tablespoons of liquid from the preserved lemons or fresh lemon juice to brighten the flavor.
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Skim and discard any excess fat from the surface of the stew.
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Pour the stew into a serving bowl and garnish with the remaining preserved lemon quarters.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1251.4kcal
- % Daily Value *
- Total Fat 73.3g113%
- Saturated Fat 31.0g155%
- Cholesterol 331.8mg111%
- Sodium 493.8mg21%
- Total Carbohydrate 61.7g21%
- Dietary Fiber 25.1g101%
- Sugars 10.7g
- Protein 99.0g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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