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Lamb With Artichokes And Preserved Lemons

Lamb With Artichokes and Preserved Lemons recipe image
This vibrant Moroccan-inspired stew offers a wonderful balance of rich, savory flavors and bright citrus notes. Boneless lamb shoulder is slow-cooked with aromatic spices like ginger, turmeric, and saffron until incredibly tender. The addition of small artichokes provides a delicate texture that soaks up the flavorful broth, while preserved lemons and Kalamata olives add a distinctive salty, tangy punch. Perfect for cozy weeknight dinners or special gatherings, this dish pairs beautifully with crusty bread or couscous.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1020
Description
This vibrant Moroccan-inspired stew offers a wonderful balance of rich, savory flavors and bright citrus notes. Boneless lamb shoulder is slow-cooked with aromatic spices like ginger, turmeric, and saffron until incredibly tender. The addition of small artichokes provides a delicate texture that soaks up the flavorful broth, while preserved lemons and Kalamata olives add a distinctive salty, tangy punch. Perfect for cozy weeknight dinners or special gatherings, this dish pairs beautifully with crusty bread or couscous.
Directions
  1. 1
    Trim excess fat from the lamb shoulder and cut the meat into 1 1/2-inch chunks.
  2. 2
    In a large 5- to 6-quart heavy-bottomed pot, combine the lamb chunks, chopped onion, minced garlic, ground ginger, turmeric, and saffron (if using).
  3. 3
    Cover the pot tightly and cook over medium heat for 30 minutes, stirring occasionally if needed to prevent sticking.
  4. 4
    While the lamb cooks, prepare the artichokes. In a large bowl, mix 1 quart of water with the 3 tablespoons of vinegar.
  5. 5
    Trim the stems, tough outer leaves, and sharp tips from the artichokes, leaving the pale, tender interior leaves.
  6. 6
    Cut each artichoke in half lengthwise and scoop out the fuzzy choke from the center with a spoon.
  7. 7
    As you trim each artichoke, immediately submerge it in the vinegar-water solution to prevent browning.
  8. 8
    After the lamb has cooked for 30 minutes, uncover the pot, turn the heat to high, and stir often until the juices evaporate and the meat begins to brown, about 15 to 20 minutes.
  9. 9
    Stir in 2 cups of water, cover the pot, and simmer the lamb for 1 hour until tender.
  10. 10
    Drain the prepared artichokes and add them to the pot with the lamb. Cover and simmer for 20 minutes.
  11. 11
    Rinse the preserved lemons, chop them into quarters, and add 8 of the quarters along with the Kalamata olives to the stew.
  12. 12
    Cover and simmer for another 10 minutes, or until the artichokes are tender when pierced with a fork.
  13. 13
    Stir in 2 tablespoons of the liquid from the preserved lemons jar, or fresh lemon juice if preferred, to adjust acidity.
  14. 14
    Skim and discard any excess fat from the surface of the stew.
  15. 15
    Transfer the stew to a serving bowl and garnish with the remaining preserved lemon quarters.

Nutrition Facts

Servings 1 quarts

Amount Per Serving
Calories 1020kcal
% Daily Value *
Total Fat 72g111%
Saturated Fat 31g155%
Cholesterol 332mg111%
Sodium 247mg11%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 86g172%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lamb-with-artichokes-and-preserved-lemons/