Title: Lamb with artichokes & preserved lemons
 Categories: Moroccan, Lamb, Jams
      Yield: 8 Servings
 
      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.