Yakhnit al-ardi shawki (lamb and artichoke stew)

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

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