Yield: 4 Servings
Measure | Ingredient |
---|---|
6 tablespoons | Extra virgin olive oil |
8 \N | Raw artichoke hearts, halved |
1 \N | Two-pound piece bonless leg of lamb, cut into 1 inch pieces |
\N \N | Salt and freshly ground pepper |
1 large | Yellow onion, peeled and grated |
1 teaspoon | Baharat |
2 tablespoons | Chopped fresh mint |
Heat oil in a large Dutch oven over medium heat. Add artichokes and cook, turning once until lightly browned, 3-5 minutes. Remove and set aside.
Season lamb with salt and pepper. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes.
Remove and set aside.
Add onions and baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season with salt to taste, then reduce heat to medium low. Cover and simmer until meat is tender, 1½ -2 hours. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes. Serve garnished with the chopped mint. Posted to JEWISH-FOOD digest V97 #075 by jstiler@... (Joyce Stiler) on Mar 6, 1997