Lamb with Artichokes and Preserved Lemons

• 3 pounds lamb shoulder boneless
• 1 small onions chopped
• 2 each garlic cloves pressed
• 1 1/2 teaspoons ginger ground
• 1/2 teaspoon turmeric ground
• 1 teaspoon saffron threads
• 3 tablespoons vinegar
• 12 each artichokes
• 1/2 cup olives
• 2 tablespoons lemon juice

1. Trim fat off lamb.
2. Cut meat into 1 1/2 inch chunks.
3. In a 5 to 6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron.
4. Cook, tightly covered, over medium heat for 30 minutes.
5. Meanwhile, in a bowl combine vinegar and 1 quart water.
6. Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves.
7. Cut in half lengthwise; scoop out and discard hairy chokes.
8. As artichokes are trimmed, immerse in vinegar-water.
9. After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15 to 20 minutes.
10. Stir in 2 cups water; simmer, covered, for 1 hour.
11. Drain artichokes and add to lamb; simmer, covered, for 20 minutes.
12. Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer.
13. Add 2 tablespoons liquid from preserved lemons or lemon juice.
14. Skim and discard fat from stew.
15. Pour stew into a bowl and garnish with remaining lemon quarters.

lamb shoulder boneless, onions, garlic, ginger ground, turmeric ground, saffron threads, vinegar, artichokes, olives, lemon juice

Taken from recipeland.com/recipe/v/lamb-artichokes-preserved-lemon-42691 (may not work)