Lamb and Artichoke Stew

• 6 tablespoons extra virgin olive oil
• 8 raw artichoke hearts, halved
• 2 lbs boneless leg of lamb, cut into 1 inch pieces
• salt & freshly ground black pepper
• 1 large yellow onion, peeled and grated
• 2 tablespoons chopped of fresh mint
• 2 tablespoons black peppercorns
• 2 tablespoons allspice berries
• 1 teaspoon ground cinnamon
• 12 teaspoon freshly grated nutmeg

1. Heat oil in a large Dutch oven over medium heat.
2. Add artichokes and cook, turning once until lightly browned, 3-5 minutes.
3. Remove and set aside.
4. Baharat: Grind; 2 Tbs black peppercorns and 2 Tbs allspice berries in a spice grinder or with a mortar and pestle, transfer mixture to a small bowl and add 1 tsp ground cinnamon and 1/2 tsp freshly grated nutmeg.
5. Mix thoroughly and store in an airtight container.
6. Makes about 1/4 cup.
7. Season lamb with salt and pepper.
8. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes.
9. Remove and set aside.
10. Add onions and 1 tsp baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes.
11. Add lamb and 3 cups water.
12. Season with salt to taste, then reduce heat to medium low.
13. Cover and simmer until meat is tender, 1 1/2-2 hours.
14. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes.
15. Serve garnished with the chopped mint.

extra virgin olive oil, lamb, salt, yellow onion, mint, black peppercorns, berries, ground cinnamon, nutmeg

Taken from www.food.com/recipe/lamb-and-artichoke-stew-53469 (may not work)